My urban garden sits on top of an old basketball court and the bed, by gardening standards, is shallow. The shallow bed does not lend itself to growing deep root vegetables but it does beautifully grow shallow root plants like hot peppers. I typically grow 6-8 varieties of hot peppers ranging from thai chilies to sweet banana peppers.
While Charlie and I love spicy food we cannot by any means eat all peppers I grow when they are fresh. So canning peppers is a continual process in my house. I tend to make small batches because I pickle peppers (say that 10 times fast) as I grow them. If you have a large harvest or buy peppers you can make pickled hot peppers in large batches. I’ve successfully made this recipe with 6 cups of hot peppers, just make sure to open a window in your house to let the pepper fumes escape.
Pickled peppers can be used as a condiment on just about anything. We like them on tacos, burgers and sandwiches. But they can be used as a condiment for steaks, chicken, pork or fish.
Pickled hot peppers
Ingredients
- 1 cup hot peppers of your choice sliced
- 1 small onion optional sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 clove of garlic
- 1 tsp mustard seed
- 2 tbs kosher salt
Instructions
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Place the peppers into a large pot. Add vinegar, water, spices, and onion (optional). Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
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Ladle peppers into sterile jars, fill to the top with the liquid (leave 1/4 inch headspace). Process jars in water bath.
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Store up to 12 months in pantry and refrigerate jars after opening.
Recipe Notes
Yields about 2 cups.
Great flavor, but the peppers r total mush!!! I had to throw them away
Oh no, I’ve never had mine turn to mush.