Learn More - How to Pickle Chili Peppers. But yeah, if you’re like me, you have peppers coming out of your ears and you don’t know what to do with them all. I think I do more than most people do - obsession, anyone? - but even after all of the hot sauce recipes, salsa recipes, stuffed chili pepper recipes, dehydrating peppers and chili pepper recipes in general, we STILL have a load of chili peppers. What else haven’t we done this year, yet? PICKLING! Here is a shot of just SOME of the chili peppers we harvested recently. Yeah, we have a LOT. I’m foregoing the traditional water bath method of preserving this time because I know that we’re going to eat them right away and they won’t last more than a couple months anyway. If we wanted to keep them longer, I would have processed the jar in a boiling waterbath for several minutes and allowed them to seal, then would keep them in the dark pantry to open up during the cold winter months. But not these babies! I go crazy for pickled peppers. We used to buy pickled jalapeno peppers all the time when we first got married. We would always have a jar in the fridge, but I could never find anything other than pickled jalapenos. Not a HUGE deal because of my well known #JalapenoObsession, but it is certainly nice to have other pickled peppers. They’re an excellent go-to for extra flavor. Toss them onto your sandwiches. Bake them into your pizzas. Pop them over tacos. Think of dishes like sweet and sour chicken. Heck, eat them right out of the jar. If you keep them whole, poke holes into them so the brine can get in. Sterilize your jars and lids. A popular method for this is to run them through the dishwasher. The hot water will sterilize them. Bring your brine solution to a boil and simmer for minutes. A very basic brine is vinegar and salt, but you have PLENTY of room for additional flavoring elements. See this post - Pickling Spices for Pickled Peppers. The choice is yours. At this point, you can process them in your hot waterbath (if doing) or let them cool and pop them into the refrigerator. You’re good to go! Enjoy your pickled peppers! This may seem like a lot of peppers, but if you have a decent sized garden like we do, you’ll achieve a yield like this regularly, so it is good to have a few different ways to preserve your chili peppers. You can also process your pickled peppers in sterilized jars to keep them for much longer. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H.
