Pickled Peppers

I have so many peppers from the garden this year that I have already made this several times.  The pictures show this recipe tripled.  Which if you do you may need to use more than one pan like I did.

I have already handed bottles of these out to friends and it was requested that I share this recipe on my blog!  Something all of us bloggers love to hear, requests!!! 🙂

What makes this recipe so great is not only that it is unbelievable hot, but the diversity it offers you.  Once you open a jar, you can chop the peppers and add to eggs, sandwiches, brats, meats, soups, or stews.  Just remember a little goes a long way!  I can’t say enough hot, hot and hot!  One recipient of my special Pepper Mix, who will remain nameless, said his lips swelled up after he ate it. Eeek!

On a side note: When I am canning I like to throw my jars in a dish washer and sterilize on a hot bath rinse when I start any canning recipe.  There they will stay until I am ready to use.  I throw the lids in a pan with water and bring to a quick soft boil and then leave in hot water until ready to use.   This is so important so that no bacteria is in or around jars or lids.  Also wash your hands before you remove jars and start packing process.

• 1 lb jalapeño (any mix of peppers will do) chile peppers
• 1/3 cup olive oil
• 2-3 medium white or yellow onions, thickly sliced
• 2-3 medium carrots, peeled and thickly sliced
• Florets from half a small cauliflower (optional)
• 1 head garlic, cloves separated but not peeled
• 4 cups apple cider vinegar
• 2 Tbsp Kosher salt or sea salt
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 4 sprigs of fresh thyme or 1/4 teaspoon dried
• 1 Tbsp sugar

Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile. (For this batch I used jalapeno, serrano, banana, and poblano.)

Heat oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic.

Fry over medium heat for about 10 minutes, turning them over occasionally.

Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for around 10 minutes.  Make sure the chiles are entirely cooked through before canning. You will know they are cooked when their color changes.

Pack pint-sized sterilized jars with the chiles and vegetables.  Remove bay leaves as you go, but if one makes in, no worries.  Top with the vinegar and seal.

Process in a hot boiling water bath for 10 minutes.  Make sure water covers over top of bottles.

Once opened, this can keep for one to two months in the refrigerator.

Yield: Makes about 4 to 5 pint jars.

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