Today’s entry is about my first experiment with both canning and pickling. Maybe this is not a big deal for some, but I don’t cook much. My wife does 99% of the cooking at our house. She likes it and I like that she likes it. With my interest in gardening and storing what we grow however, I will need to learn food preservation skills.
Due to our mild winter and being in zone 9, we had peppers and herbs throughout the winter months. I have been freezing the peppers but wanted to try something new. So I went out to the foundation garden, picked some jalapenos and mixed herbs, and went to the internet to see how to pickle peppers.
So I found some basic recipes and saw that water bath canning would be required to finished the project. “Well, how do you do that?” I wondered. So after another half hour on the web, I ran to the grocery store to get pickling salt and vinegar. We happened to have jars and new lids already.
So the recipe went like this…
- 1 cup white or cider vinegar
- 1/4 cup olive oil
- 1/4 cup water
- 1 teaspoon canning salt
- bay leaves
Wash peppers. and slice 1/4 to 1/2 inch thick.
Pack loosely in a jar with 1 bay leaf in each jar. (I didn’t use bay leaves, I used fern dill, cilantro, Greek basil, and oregano.)
Heat ingredients to a boil and pour over peppers in jar.
Place jar lid after wiping jar rim clean; tighten band.
Process 10 minutes in a boiling water bath.
Do not forget the oil. The oil is the secret. For a clear liquid, use white vinegar; for the best flavor, use cider vinegar.
I followed these instructions closely up until the bay leaf part. I substituted in oregano, dill and basil. I loved the “POP” sound when the jars were removed from the water.
These will be used in sandwiches and salads.
If anyone has input as to a better recipe for pickled peppers, please write it or put a link for it in the comments. I had fun doing this project and am confident that I’ll be able to water bath can some of our tomatoes towards the end of summer.
Thanks and God Bless.