Peter Piper Picked a Peck of Pickled Peppers

This post is dedicated to ensuring that you can enjoy local peppers all year round. It is possible to capture and savour that freshness which is an essential part of shopping at a local farmers market. Its also a great incentive to buy in bulk. There are a few ways to preserve peppers, but the two most popular are to pickle or preserve in oil, in addition to freezing. We searched the net to share tips with you from some of the ‘experts’ who have had experience in ‘putting up’ peppers!  We hope these straightforward recipes will inspire you to preserve the harvest!

 

We love these quick and easy techniques as presented by Gardeners.com!

To Freeze Peppers:

Cut sweet peppers (green, red, yellow or purple) in half and remove the core and seeds. Slice into julienne strips or small 1/4″ chunks. Pack these into a freezer bag, squeeze out the air and toss them in the freezer. Frozen peppers are best used in a cooked dishes such as a stir fry or omelet.

 

To Pickle Peppers:

Prepare your peppers as above, for freezing. Then fill a clean pint or quart jar to within an inch of the top with the prepared peppers. Pour in white vinegar to cover all the pepper pieces. Cover with a plastic lid as the vinegar will gradually corrode metal lids. You can store these in your refrigerator for up to 12 months. The peppers will stay crunchy for a few months before being softened by the vinegar. You can mix up the colours and enjoy through the fall and winter in pastas, on sandwiches and in bean salads.

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PEPPERS PRESERVED IN OIL

We really like the simplicity of this method and the clear instructions from Diana’s ‘A Little Bit of Spain in Iowa‘s blog.

Ingredients:

  • Red Peppers
  • Raw Apple Cider Vinegar
  • Kosher or Celtic Sea Salt

Method:

  1. Wash, dry and lightly oil your peppers.
  2. Roast your peppers over an open burner on a stove, a grill or broil in the oven. Turn to evenly roast.
  3. When the peppers are blackened, put them in a paper bag and seal to retain the steam for 20 to 40 minutes.
  4. Once the peppers have cooled, remove their skins, stems and seeds and put them in a bowl.  DO NOT run the peppers under water as they will lose their flavor.
  5. Fill a second bowl with some raw apple cider vinegar.
  6. Dip each pepper individually into the vinegar and place it into a separate bowl, then add salt to the peppers and toss with your hands like a salad to evenly coat.
  7. Your original bowl should have juice that has accumulated from the peppers.  Add some salt to that juice.
  8. Gather clean canning jars and add enough raw apple cider vinegar to cover the bottom.
  9. Pack with the peppers leaving 1/2 inch space at the top.
  10. Using a butter knife, run it down the sides of the jar to release any air bubbles. You will notice the level of the liquid will drop.
  11. Add some of the salted pepper juice from the original bowl and again use your knife to run it down the sides of the jar to remove any additional air bubbles.
  12. Now add olive oil to cover everything but leaving 1/4″ head space.
  13. Screw the lids on the jars. Process in a hot water bath for 10 minutes.
  14. Once you open a jar, keep it in the fridge. These can be stored, before opening for approximately a year, but the peppers tend to soften over time.

As with all canning and preserving be sure to adhere to the strictest rules with regard to cleanliness and sealing instructions and do not consume any preserved foods that seem off in any way once they have been opened.

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