27 July, 2012

Pickled Peppers | Georgia Pellegrini

Pickled Peppers ingredients
Makes 4 (1-QT) jars
1 Tbsp mustard seeds
1 Tbsp coriander seeds
1 Tbsp fennel seeds
1 Tbsp whole peppercorns
1 Tbsp cumin seeds
1 Tbsp dried thyme
2-3 bay leaves (optional)
8 cups white wine vinegar
8 cups water
4 cups sugar
1/2 cup salt
About 10 or more cups peppers
1 cup peeled and thinly sliced carrot
1 cup thinly sliced red onion

For garnish:
Dill or other fresh herbs (optional)


Toast the dried spices in a large pot for about 2 minutes, until they begin to exude their aroma, stirring constantly.

Add the liquids, sugar and salt, and bring to a boil. Turn off the heat and let steep for about 30 minutes.

Pack the vegetables into 4 quart-sized mason jars (or more if you have additional peppers) along with any additional herbs.

Pour the liquid over the peppers; add any desired vegetable counterparts (e.g., sliced red onion, garlic, sliced carrots).

Store in the refrigerator for 6 months or process the jars in a hot water bath and store them on the shelf.

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