Ingredients with Measurements:
- 1 pound of fresh peppers (jalapenos, banana peppers, or any other variety)
- 1 cup of white vinegar
- 1 cup of water
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 2 cloves of garlic, peeled and smashed
- 1 teaspoon of black peppercorns
- 1 teaspoon of mustard seeds
Special equipment needed:
- A large pot
- A canning jar with a lid
- A canning rack or a towel
Step-by-step instructions:
1. Wash the peppers and slice them into rings or leave them whole if they are small.
2. In a large pot, combine the vinegar, water, salt, sugar, garlic, peppercorns, and mustard seeds. Bring the mixture to a boil.
3. Add the peppers to the pot and let them cook for 2-3 minutes.
4. Using a slotted spoon, transfer the peppers to a clean canning jar.
5. Pour the pickling liquid over the peppers, making sure they are completely covered.
6. Close the jar with a lid and place it in a canning rack or on a towel in a pot of boiling water.
7. Process the jar for 10 minutes.
8. Remove the jar from the pot and let it cool to room temperature.
9. Store the jar in a cool, dark place for at least 2 weeks before opening.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
1 jar
Nutritional information:
Serving size: 1 pepper
Calories: 5
Total fat: 0g
Sodium: 240mg
Total carbohydrates: 1g
Protein: 0g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of sugar.
- You can add other spices like cumin, coriander, or red pepper flakes.
Variations:
- You can add sliced onions or carrots to the pickling liquid.
- You can use different types of peppers for a variety of flavors and heat levels.
Tips and tricks:
- Wear gloves when handling hot peppers to avoid skin irritation.
- Use a funnel to pour the pickling liquid into the jar.
- Make sure the jar is completely covered with water during the canning process.
Storage instructions:
Store the jar in a cool, dark place for up to 1 year.
Reheating instructions:
The pickled peppers can be eaten cold or warmed up in a skillet.
Presentation ideas:
Serve the pickled peppers as a condiment for sandwiches, burgers, or tacos.
Garnishes:
Garnish with fresh herbs like cilantro or parsley.
Pairings:
Pair with grilled meats or vegetables.
Suggested side dishes:
Serve with a side of coleslaw or potato salad.
Troubleshooting advice:
If the pickling liquid is too sour, add more sugar. If it's too sweet, add more vinegar.
Food safety advice:
Make sure the jar is properly sealed before storing. If the lid pops up when pressed, the jar is not sealed and should be refrigerated and consumed within a few weeks.
Food history:
Pickling has been used as a method of preserving food for centuries. It was especially important before refrigeration was invented.
Flavor profiles:
The pickling liquid adds a tangy and slightly sweet flavor to the peppers.
Serving suggestions:
Serve the pickled peppers as a snack or as a condiment for sandwiches, burgers, or tacos.
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