Most people are intimidated by the idea of canning - or pickling. Trust me - it's much easier than it sounds, and the results are worth it!
Being blessed with an abundance of hot peppers - mostly jalapeno and banana, but there are a few green bell pepper stragglers in there too - I've pickled these in rings to carry us over the long cold winter (I'm looking at you nachos!)
Makes 4 pints
2+ lbs peppers (any variety - here I used jalapenos, banana and sweet green peppers)
3 cups White Vinegar
2 Tbsp Salt
2 Tbsp Sugar
1. Bring vinegar, salt and sugar to a boil.
2. Pack washed and sliced peppers (use gloves!!) into sterilized jars.
3. Pour brine over peppers to fill the jar.
4. Process in a bath canner for 15 minutes.
For variety, you can add minced garlic (like I did in the picture above), cloves, or any variety of spices - dill (fresh or seed), mustard seed, celery seed, etc... even pre-mixed Pickling Spice.
You can use this Brine recipe to pickle anything! This recipe is perfect as you can can in small batches or multiply it for larger canning sessions.
Eggs - just use brine, unless you want to add garlic - no need to process but they do have to stay refrigerated
Cucumbers / Pickles - add Garlic and Dill to the jars
Onions, Cauliflower, Beans - add spices and such to the jars - the possibilities are endless!
It generally takes about a week or more for the pickles to 'mature'. If you eat one right away, it will take like a cucumber dipped in vinegar - which it is. The more dense the vegetable, the longer it should be allowed to rest. Refrigerate any open jars.
For a stronger Brine - or one without sweet:
6 cups Vinegar
3 cups Water
1/4 cup Pickling Salt