Directions: |
Directions:1. Heat 4 1 qt. sterilized jars in canner, you want the jars to be warm so they will not crack when adding the brine.
2. Prepare lids as directed
3. Heat the vinegar, water, sugar, and salt until dissolved
4. Remove jars from canner
5. In each jar, add the oregano, garlic, bay leaves, and peppercorns. Than pack each jar with peppers as tightly as possible without crushing them.
6. Ladle heated brine over peppers leaving roughly 1/4 inch of headspace. Wipe the rim of each jar, then put the lids and rings on the jars.
7. Place in canner, bring to a boil, and process for 10 minutes. Turn off heat and allow them to rest in canner for another 5 minutes before removing.
8. Carefully remove jars and set on tea towel. They can take up to 24 hours to seal, so be patient.
9. Allow to set for 2 weeks or so before using. If a jar does not seal, put it in the refrigerator and use those peppers first. |
Personal
Notes: |
Personal
Notes: 1. Many recipes call for poking the peppers with a toothpick before canning. I do not do this, I find they remain crisp longer, still have great flavor, and I don't need to use pickle crisp.
2. Always prep a spare jar, you will not be able to fit as many peppers as compared to the jars sold in the store.
3. Some of the pickling mixture may (re: will probably) leak during canning, this doesn't matter. So long as the jars are sealed the peppers will not spoil even if sticking out of the brine. This is a common issue when pickling peppers.
4. This recipe can easily be doubled, tripled, ... Just remember there is a limit to how many jars fit into the canner at once!
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This recipe for Pickled Cherry Peppers is from