Ready in 25 minutes!
Summer and early fall are the most scrumptious time of year to enjoy nature’s bounty of fresh vegetables. All the fantastic produce – tomatoes, cucumbers, peppers, carrots and more, are mouthwatering delicious. The method of preserving, pickling brings unexpected characteristics out of the produce we eat all the time. They can transform dishes now, two months from now, or well into the winter.
Yield: 2 quarts
- 2 quarts jalapeno peppers
- 2 cups white wine vinegar
- 2 cups water
- 1⁄2 teaspoon pickling salt or 1⁄2 teaspoon pickling spices
- 4 cloves garlic
- Slice peppers or leave them whole. To prevent bursting, cut two small slits in whole peppers.
- Pack peppers tightly into clean, hot jars.
- Combine vinegar and water; heat to a simmer.
- Do not boil.
- Pour hot vinegar over peppers, leaving 1/2-inch headspace.
- Add pickling salt and a clove of garlic to each jar then seal.
- Process in boiling water bath for 10 minutes.
Note: This recipe works on yellow peppers as well
Recipe Courtesy of: Food.com
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.