This is a pickling recipe that I use for peppers; jalapeno, banana, pepperoncini, etc… I use a hot pack method for jarring that keeps them fresh until ready to use.
Ingredients for brine
This makes a little over 1 pint worth. Adjust for however many pints you need. It’s probably a good idea to pack the jars before mixing the brine ingredients so you know how much to make.
- 1/2 cup vinegar – I use unfiltered apple cider vinegar, just make sure it has 5% acidity
- 1/2 cup water
- 2-3 Tbsp honey
- 1-2 cloves of garlic peeled and smashed
- 1/4 onion diced
- 1/2 tsp salt (use pickling salt or sea salt, just make sure it is non-iodized)
- 2 Tbsp sugar
- 1/4 cup lemon juice
Clean your jar and canning ring. Spray them inside and out very well with vinegar, let set for a minute, then rinse with water. To be extra safe you could boil them for 20 minutes after. Clean a new canning jar lid with hot soap and water and set aside. Rinse off the peppers you are going to use. Then spray really them well, all over with vinegar. Let them sit for 1 minute. Rinse again with water and set aside. This should kill any germs on the surface of the peppers. Also clean the knife you will use with vinegar.
Cut the peppers into rings. You could probably slit them open vertically and keep whole. It’s easier to pack more in, and exposes more of the surface area to pickling brine if cut into rings. Pack the clean jar as tightly as you can, all the way to the top. Press the rings down into the jar as you fill it.
Put all of the brine ingredients into a sauce pan and bring to a rolling boil, to where you can’t stir it down. Turn off the heat. Immediately pour the boiling brine into the jar over the sliced peppers. Fill to within 1/4 inch of the top of the jar. Use a wooden spoon (or something safe to use with high heat) and press down on the rings making sure they are all submerged. Place the canning lid on top, and loosely screw on the ring.
Let this sit at room temperature. As the jar and ingredients cool, it form a vacuum, sealing the lid. It might take 30 minutes to an hour. This should be shelf stable. But if you are only making one jar, and will use it soon after, you could just stick it in the fridge after it’s cooled. Do this anyway with any that do not seal.
Wait at least one week before trying. A little longer than that, two to three weeks, might even be better. This allows the brine ingredients’ flavor to develop. If you try right after you make it, it won’t taste as good.
After opening the jar, make sure you store it in the refrigerator.
Pickled peppers are a very good condiment/relish type addition to food, such as sandwiches, pizza, hotdogs, nachos, etc… I mostly use them on sandwiches.