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I just posted this over in the pepper forum but thought it deserved repeating here since it's such a favorite of ours.
Here's a recipe I've used successfully for several years, often substituting colorful strips of 'Gypsy' peppers or 1/4 inch rings of banana peppers for the green pepper strips in the original recipe. The jars of pickled peppers are beautiful, and they do retain a good amount of crunch -- about the same for the banana peppers as for the thicker walled bell peppers. We probably go through these faster than anything else in the canning pantry; they are just that good! If you have wide mouthed canning jars, it will be a little easier to pack the peppers.
Pickled Sweet Pepper Strips
slightly adapted from _The Joy of Pickling_ by Linda Zeidrich
4 thin slices fresh ginger
4 small garlic cloves
2 tsp. pickling salt
2 pounds sweet peppers, seeded and cut into 1/4 or 1/2 inch strips or rings
2 cups white wine vinegar (could substitute distilled white vinegar, but flavor will be a little harsh)
2 cups water
1 1/4 cups sugar
1. Put 1 ginger slice, 1 garlic clove, and 1/2 tsp pickling salt into each of 4 pint mason jars. Pack the pepper strips snugly into the jars.
2. In a nonreactive saucepan, bring to a boil the vinegar, water, and sugar, stirring until the sugar is dissolved. Reduce the heat, and cover the pan. Simmer the liquid, covered, for 5 minutes.
3. Pour the hot liquid over the pepper strips, leaving a 1/2 inch headsace. Close the jars with hot two-piece caps. In a boiling water bath, process the jars for 10 minutes.
4. Store the cooled, sealed jars in a cool, dark, dry place for at least 3 weeks before eating the peppers.
Edited to say that we like to add one small, whole chile pepper or a couple of thin slices of jalopeno to each jar for a little extra zing.
This message was edited Aug 19, 2005 11:31 AM
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