Pickled Sandwich Peppers


A photo of Allan DouglasMy pepper plants are doing very well this year. Last year they were very disappointing, but they do like the conditions we've had this year – and maybe the composted chicken poo I mixed into the soil helps. Marie and I like jalapenos and use them in cooking a variety of dishes. Banana pepper rings are great as sandwich peppers and can be used in soups, casseroles and stews. I'm about to put up a batch of peppers for use through the winter and next spring. Want to watch?

 a collection of jalapeno and banana peppers

Peppers can be preserved by freezing, dehydrating or canning. If canned, they can be pickled and water-bathed, or pressure canned in water. I'm going to can these. Pressure canning means cooking them at a high temperature for a longer time, and results in a mushier end product, so I'll pickle this batch in a vinegar brine.

If I were going to can them whole or cut them into long strips, I'd blister them first and remove the skins. But putting them up as rings sidesteps the need for that.

What You Need:
• 6 pounds of peppers
• A fist of garlic (only for the banana peppers)
• A sharp knife
• 10 pint jars with lids and bands
• 1 stainless steel or enamelware pot for heating the brine
• A large pot or canner
• A canning tool kit is very helpful, but you can do this without it.

• 10 cups white vinegar
• 2 cups water
• 8 teaspoons pickling salt (pickling salt has no iodine added, Kosher salt works too)
• 6 teaspoons Truvia (or 4 tablespoons sugar)

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