Ingredients with Measurements:
- 1 lb. fresh peppers (jalapeño, banana, or any other variety)
- 2 cups white vinegar
- 2 cups water
- 2 tbsp. pickling salt
- 4 garlic cloves, peeled and sliced
- 2 sprigs fresh dill
Special Equipment Needed:
- 2-quart canning jars with lids and bands
- Water bath canner or large pot with rack
- Jar lifter
- Canning funnel
- Magnetic lid lifter
- Kitchen towel
Step-by-Step Instructions:
1. Wash and dry the peppers. Cut off the stem end and slice them into rings or leave them whole.
2. In a large saucepan, combine the vinegar, water, and pickling salt. Bring to a boil over high heat, stirring until the salt dissolves.
3. In each jar, place 2 garlic cloves and 1 sprig of dill. Pack the peppers tightly into the jars, leaving 1/2 inch of headspace.
4. Pour the hot brine over the peppers, leaving 1/2 inch of headspace. Use a canning funnel to avoid spills.
5. Remove any air bubbles by running a plastic spatula or chopstick around the inside of the jar. Wipe the rim with a damp kitchen towel.
6. Place the lid on the jar and screw the band until fingertip-tight.
7. Process the jars in a boiling water bath canner for 10 minutes (adjust for altitude if necessary). Make sure the jars are covered by at least 1 inch of water.
8. Remove the jars from the canner with a jar lifter and place them on a kitchen towel to cool. You should hear a popping sound as the lids seal.
9. Let the jars sit undisturbed for 24 hours. Check the seals by pressing the center of the lid. If it doesn't move, it's sealed. If it pops, refrigerate the jar and consume within a few weeks.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Water bath canner temperature: 212°F (100°C)
Serving size:
This recipe makes 2 quart jars.
Nutritional information:
Serving size: 1 oz. (28 g)
Calories: 5
Total Fat: 0 g
Sodium: 120 mg
Total Carbohydrates: 1 g
Protein: 0 g
Substitutions for ingredients:
- You can use any type of fresh peppers you like, as long as they're not too soft or wrinkled.
- You can use apple cider vinegar instead of white vinegar for a slightly sweeter taste.
- You can use dried dill instead of fresh dill, but the flavor won't be as bright.
Variations:
- Add sliced onions or carrots to the jars for extra flavor and color.
- Use different herbs, such as thyme, rosemary, or oregano, instead of dill.
- Add a pinch of sugar or honey to the brine for a sweeter taste.
Tips and Tricks:
- Wear gloves when handling hot peppers to avoid skin irritation.
- Use a mandoline or food processor to slice the peppers evenly and quickly.
- Make sure the jars are clean and sterilized before filling them with the peppers and brine.
- Let the jars sit for at least 2 weeks before opening them to allow the flavors to develop fully.
Storage Instructions:
Store the jars in a cool, dark place for up to 1 year. Once opened, refrigerate the jar and consume within a few weeks.
Reheating Instructions:
These pickled peppers are meant to be eaten cold or at room temperature. You can add them to sandwiches, salads, tacos, or any dish that needs a spicy kick.
Presentation Ideas:
Arrange the jars on a wooden board or a rustic tray and tie a ribbon or twine around them for a homemade look.
Garnishes:
Garnish with a sprig of fresh dill or a slice of lemon for a pop of color.
Pairings:
These pickled peppers go well with grilled meats, cheese plates, or charcuterie boards.
Suggested Side Dishes:
Serve with crackers, bread, or tortilla chips for a crunchy snack.
Troubleshooting Advice:
- If the lids don't seal properly, check for chips or cracks on the rim of the jar. You can also try reprocessing the jars or refrigerating them.
- If the brine is too salty or too sour, adjust the amount of salt or vinegar in the recipe next time.
Food Safety Advice:
- Always follow safe canning practices to prevent the growth of harmful bacteria.
- Discard any jars that show signs of spoilage, such as mold, discoloration, or bad odor.
- If you're not sure if a jar is safe to eat, don't take any chances and throw it away.
Food History:
Pickling has been a popular preservation method for centuries, especially in regions where fresh produce is abundant but the growing season is short. Peppers are a common pickling ingredient in many cultures, from Mexican jalapeños to Korean kimchi.
Flavor Profiles:
These pickled peppers are tangy, spicy, and slightly garlicky, with a hint of dill. They're perfect for adding to sandwiches, burgers, or hot dogs.
Serving Suggestions:
Serve these pickled peppers as a condiment or a snack. They're great for adding to tacos, nachos, or quesadillas. You can also chop them up and use them as a topping for pizza or pasta.
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