When sweet and hot peppers are plentiful in the garden and farmers market at the end of the summer and into mid fall, make jar after jar of these ridiculously easy pickled peppers.
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
3/4
|
Pound
|
Small peppers
|
Sweet or HOT, pierced
|
Directions:
Start w/ a clean wide mouth
quart jar. Did you know you can
buy BPA free plastic lids for your canning jars? Wash the peppers well and pierce w/ a sharp paring knife, to
allow the brine to get inside the pickle.
Fill the jar half full w/ peppers and add
1
|
Tablespoon
|
Sea Salt
|
|
2
|
Tablespoons
|
Coconut Aminos
|
Or 1 Tsp Sugar
|
1/4
|
Cup
|
Orange Juice
|
|
1/4
|
Cup
|
Apple Cider Vinegar
|
|
1
|
Tablespoons
|
Dry herb seasoning blend
|
Italian, Mexican, Herbs de
Provance
|
1
|
Tablespoon
|
Sherry
|
Optional
|
|
|
Water
|
|
Top off w/ more peppers,
pressing them into the jar. I put the jar into a wide bowl to catch any overflow. It’s
ok if you crack a few. They will
soften as they pickle. Add water
to the jar to bring the liquid up to the neck. Put the lid on and shake the jar well. Let sit at room temperature for 24 to
48 hours. Shake the jar twice a
day. Unscrew lightly to let the
CO2 escape. Store in the
fridge. These are great on
everything.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post by
Chef Mark Cleveland
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