Pickled Sweet Pepper Strips
A wonderful way to use your garden peppers. In the past I've used banana peppers, but this year I am going to use hot Hungarian wax peppers.
A wonderful way to use your garden peppers. In the past I've used banana peppers, but this year I am going to use hot Hungarian wax peppers.
- Carbohydrate 59.833759822486 g
- Cholesterol 0 mg
- Fat 2.81455422 g
- Fiber 19.3908786633971 g
- Protein 9.824408926 g
- Saturated Fat 0.2645518798 g
- Serving Size 1 1 Recipe (2543g)
- Sodium 74492.2915807205 mg
- Sugar 40.4428811590889 g
- Trans Fat 1.84300548 g
- Calories 474 calories
Step-by-step
- Put 1 ginger slice, 1 garlic clove and 1/2 t. pickling salt into each of 4 pint jars. Pack pepper strips or rings snuggly into the jars.
- In a nonreactive saucepan, bring to a boil the vinegar, water and sugar, stirring until the sugar dissolves. Reduce heat and cover the pan. Simmer covered for 5 minutes.
- Pour the hot liquid over peppers leaving 1/2" headspace.
- Process in hot water bath for 10 minutes.
The Chemistry of Vinegar and Salt
Acidity preservation relies on precise ratios to prevent bacterial growth; white wine vinegar provides the necessary acetic acid while pickling salt ensures clarity without adding cloud-inducing anti-caking agents. Dissolving sugar completely in the boiling liquid prevents crystallization during cooling, maintaining a balanced brine profile across every jar. Simmering the vinegar, water, and sugar solution for five minutes mellows the raw bite of the acid before it contacts the produce.Equipment and Jar Preparation
Pint jars require thorough sterilization in boiling water before packing to eliminate competing microbes. Nonreactive saucepans—made of stainless steel or enamel—prevent metallic off-flavors from leaching into the acidic brine during heating. Packing pepper strips snugly prevents them from floating once the hot liquid is added, ensuring complete submersion beneath the brine surface.Thermal Processing Parameters
Maintaining a consistent half-inch headspace allows for proper expansion and vacuum seal formation during processing. Submerging the filled jars in a boiling water bath for exactly ten minutes destroys residual enzymes and seals the containers for long-term pantry storage. Cooling the jars undisturbed on a towel prevents thermal shock breakage while the vacuum lid pulls tight with an audible click.
