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

Notes:
# 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 bounty..so they are definitely on the list of possible returns!


2 comments:

Dicky Bird said...

Those jars look so pretty!

Simply Scaife Family said...

Thank you..I love their pretty colors!