Pick a pepper
My parents gave me a handful of homegrown peppers last week — a couple of enormous jalapenos and maybe 12 or 15 skinny little peppers. I love peppers, but I wasn’t sure exactly what I was going to do with all of them before they went bad.
Today, I washed out and sanitized a wide-mouth Mason jar, placed the peppers inside it, and covered the peppers with simmering cider vinegar, sugar, salt, a few garlic cloves and some spices. I’ve never canned before — I’d like to learn one of these days — so I used the jar sealer attachment on my FoodSaver. Vacuum sealing is NOT the same as canning, so I will have to keep this in the fridge for safety. (Right now, it’s still on the countertop, cooling down to room temperature.)
Because I didn’t have a recipe, and because I didn’t add any water, I think what I’m really making here is going to turn out to be an infused pepper vinegar hot sauce rather than pickled peppers. I think the peppers themselves might turn out to be too tart to be eaten like pickled jalapeños.
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