Peppers
To preserve peppers for winter stir-fries, salads and sandwiches, all
you need is a little extra space in the back of your
refrigerator. I preserve both sweet and hot peppers, and the methods
described below work well for either type.
We also can them using the Ball Blue Books method for canning
Just a note of caution: When you're working with hot peppers, make
sure to wear a pair of rubber gloves. If you have not made the mistake of not wearing gloves let me tell you that you are lucky and take me word for it- wear gloves!
To Pickle Peppers: You can use a mix of sweet and hot or just hot or just sweet. To prepare peppers clean and cut the stem so that it is a little cute stem or cut off stem and take out seeds. It is up to you. Fill a clean pint
or quart jar to within an inch of the top with the peppers.
Pour in white vinegar to cover all peppers. Cover with a plastic lid if
possible, as the vinegar will gradually corrode metal lids. Store the
jar in the back of your refrigerator for up to 12 months. The peppers
will stay crunchy for a few months but will gradually soften. Spoon them
out of the jar as you need them. The vinegar is flavorful, too. My
favorite pickled peppers are a colorful mix of yellow, orange and red
Hungarian hot wax peppers. They're great on sandwiches or mixed into
pasta and bean salads.
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