End of garden canning! Do you have a pound or two of peppers left from your garden?? Wondering what you should do with them?? Small batch pickling of course!
Yields 6 half pints
2 lbs Peppers (jalapeno, serrano, etc…)
3 Cloves garlic, peeled and thinly sliced
2 1/2 Cups white vinegar (5% acidity)
1/2 Cup water
2 Tsp pickling salt
1 Tsp granulated sugar
1/2 / 1 Tsp dried Mexican oregano
Ready your jars, lids, rings and water bath canner.
Wash and slice the peppers, getting rid of tops. Peel and slice garlic.
Make the brine adding vinegar, water, salt and sugar and oregano to pan. bring up to heat dissolving salt and sugar completely. Fill jars with pepper and a few slices of garlic each. Pour brine into each jar leaving 1/2 inch headspace. Clean rims, add lids and rings to fingertip tight. Add jars into simmering water bath canner and process 10 minutes for 1,000 ft above sea level (add 5 minutes accordingly).
Eat these on nachos, hot dogs, burgers, tacos or just eat them as spicy little pickles! They are delicious!
Enjoy!
~J~
