I get e-newsletters of all kinds. One of my favorites is one from Grit. In a recent issue, there was a blog posting from Desert Homesteading about preserving hot peppers. As I am wont to say, “Why not?”
The farmers market is teeming with hot peppers this time of year, it really overwhelms me. But I bravely marched in and chose a bunch of different peppers, plus got some from my CSA basket, and got to work.
Here is the secret recipe:
2. Grill until skins turn black. Check.
4. Cut open and clean out the seeds.Pack the pepper halves into clean pint-size canning jars which have been heated in boiling water. Then cover them with a mixture of 2 cups distilled vinegar, 1 cup water, and 1 teaspoon salt, heated to boiling. Leave 1/4 inch between the top of the liquid and the rim of the jar, apply the lids, and process in a boiling water bath for 20 minutes. Done!
However, since I don’t even know if I will like these peppers, I think that’s enough for this year. They look pretty, I’ve actually canned something besides jam, I’m good.
On to the next project!