Wednesday, August 15, 2012

Preserving the Harvest: Pepperoncini

   New to the garden this year..the pepperoncini; an Italian pepper with a mild and gentle flavor. Often pickled, they are served antipasto style on sandwiches and salads. They came to my garden by way of a victory garden seed set and have been amazingly prolific yielding gorgeous color and taste.

   Pickled Pepperoncini

for every 2 quarts pepperoncini peppers you will need:
2 cups vinegar
2 cups water
2 teaspoons salt
4 garlic cloves

**wash peppers; using a knife, pierce each one along it's side
 * in a saucepan, stir together water, vinegar and salt..bring to a gentle simmer
**place in quart jars adding 2 cloves of garlic to each jar
 * pour warmed pickling brine over the peppers
**be sure to remove all air bubbles before placing lids on jars
 * process in water bath canning fifteen minutes

# garlic may be omitted
# other herbs may be added such as tarragon, rosemary or basil
# some recipes recommended peppercorns be added
# peppers may be left whole or sliced into rings
# half batch was tried..I let set on counter overnight before chilling the next day..haven't tried them yet, but they look yummy!
##these peppers also do well dehydrated

How do we eat them?
salads, sandwiches
added to soups/sautes
with eggs
chopped and mixed into fresh cheese for dipping/spreading
straight from the jar!

   Will we plant them again? Who's to say. I have really enjoyed their beauty and their they are definitely on the list of possible returns!


Dicky Bird said...

Those jars look so pretty!

Simply Scaife Family said...

Thank you..I love their pretty colors!