Preserving Garden Goodness - Pickled Peppers

Another one of the things we harvested before the first frost of the season was jalapeno peppers.  Here are some of them.

Notice that some of them are red.  Most peppers turn red when they are ripe and, oddly enough, they are slightly sweeter when they are ripe and not as hot.

I was somewhat at a loss as to what to do with them.  Tom does not like peppers, especially hot peppers.   I searched the internet for ideas and found an easy recipe for pickled peppers.

Here are the ingredients needed.

3/4 cup distilled white vinegar
3/4 cup water
3 tablespoons sugar
1 tablespoon kosher salt
1 clove garlic minced
1/2 teaspoon dried oregano
2 cups sliced jalapeno peppers

First, wash the peppers and slice them.

Next, combine vinegar, water, sugar, salt, garlic and oregano in a pan and bring to a boil.

Add the sliced peppers, remove from heat and let set for 10 minutes.

Pack the peppers into clean, sterilized half-pint (1 cup) canning jars.

Pour the water/vinegar solution over them to within half an inch of the jar rim.

Seal with clean sterilized lids.

Note that since these have not been canned in a water-bath canner, then you need to store them in the refrigerator.

I had a little bit of canning liquid left over that I put in a jar to use in salad dressings to give them a little "kick".