PICKLED PEPPERS IN OIL

 

Several years ago, I developed a pickled pepper recipe for a friend. Daryl had given me some seeds from a pepper he had wrapped up in tin foil. He had been to a restaurant for dinner and complimented the chef on the meal, particularly the peppers. Well, the peppers were imported from Italy and the chef had given Daryl an actual dried pepper (hence, the tin foil wrapping).

Knowing that I like to grow things and being excited at the prospect of harvesting bunches of these delicious peppers, he passed the seeds onto me. We had one good season. Disappointingly, the second and third years (generations) never produced enough peppers for pickling; possibly, they were a hybrid. Anyway, I have a few seeds left from the last lonely pepper - one a third generation plant produced - and I am going to try planting one more time. Though a bit disappointing in the pepper production arena, the whole experience did lead to a wonderful recipe for preserving peppers.

I wanted to do Italian style preservation in what I assumed would be just olive oil, but every recipe I found was more towards pickling. I queried all my foodie friends and relatives, searching high and low for recipes on preserving peppers. Finally, I modified one recipe from many. 

You can use any kind of pepper in this recipe: sweet, hot, or a combination of both.  We certainly continue to enjoy peppers bottled this way and hope you will too.

NOTE: If using any hot peppers, please make sure to wear some kind of glove while cutting or stemming. Do not rub face or eyes - even if you get a sudden, uncontrollable itch!

PICKLED PEPPERS IN OIL

INGREDIENTS

4 pounds Peppers

1/4 Cup Raw Sugar

1/2 Cup Water

1 Cup Oil

2 Cups White Vinegar

2 cloves Garlic

1/2 Tablespoon prepared Horseradish

DIRECTIONS

Wash Peppers.  You may stem and pack them whole or slice them into circles, depending on your preference and size of canning jars. Do not worry about removing seeds.

In a stainless steel pot, combine all ingredients. Simmer for 15 minutes.  Do not boil.

Using a slotted spoon, pack Peppers into sterilized jars.

Bring remaining pickling juice to a roiling boil.  Remove from heat. Using ladle, evenly divide liquid between jars of peppers.  You may place garlic cloves into two jars or discard, as desired.

Jars need to be filled leaving only 1/4 inch headspace.  If you do not have enough picklingjuice, top off containers with olive oil.

Clean rims.  Adjust caps.

Process in a Boiling Hot Water Bath: 10 minutes for half pints or pints, 15 minutes for quarts.

Makes about 8 half pints. Stores on shelf, unopened, for 1 year.

Refrigerate after opening.

BETH'S PICKLED GARLIC

Modern research has confirmed what our ancestors believed about the health benefits of garlic. In 1858, Louis Pasteur documented that garlic kills bacteria, with one millimeter of raw garlic juice proving as effective as 60 milligrams of penicillin. Vitamins in garlic, such as A, B, and C stimulate the body to fight carcinogens and get rid of toxins, and garlic may even aid in preventing certain types of cancer. It's sulfur compounds can regulate blood sugar metabolism, detoxify the liver, and stimulate the blood circulation and the nervous system. Read more about garlic history and facts here.

I always keep garlic in my kitchen, usually full heads to be peeled as needed for use in soups, salads, sauces, and dressings. The other day, while shopping at the Sharon Farm Market, I purchased a container of pre-peeled garlic cloves from the produce counter. I used a few, storing the remainder in the refrigerator.  When I realized I wasn’t going to use them all before they went bad, I decided to pickle them.

As with most recipes there are many variations for pickling garlic. This one is quick and easy with balsamic vinegar adding a touch of sweetness.  The pickling juices can be used in homemade salad dressings when the garlic is gone.  Small brown spots will sometimes appear on the pickled cloves, but this is because of the balsamic vinegar,they are still edible.

BETH'S PICKLED GARLIC

INGREDIENTS

2 Cups White Vinegar

¼ Cup Balsamic Vinegar

¼ Cup Sugar

1 Teaspoon Salt

1 Bay Leaf

½ Teaspoon Coriander Seeds

½ Teaspoon Mixed Peppercorns

2-3 Small Dried Red Chiles

2-3 ½ Pint Sterilized Canning Jars and Lids

DIRECTIONS

In a non-reactive saucepan, stainless steel is always a good choice, mix vinegars, sugar, salt, spices, and bay leaf over low heat and simmer until sugar is dissolved.

Add garlic cloves to the pan. Increase the heat and bring to a boil.  Cook for 5 minutes.

Using slotted spoon, gently pack garlic cloves into sterilized jars. 

Remove bay leaf from liquid, then pour vinegar into jars making sure to evenly distribute the remaining spices and completely cover the cloves: add more vinegar if necessary. 

Carefully clean edges of jar and seal with vinegar-proof lids. 

Store in a cool, dark place for one month before using. 

Once opened keep stored in refrigerator.  Good for 7 – 8 months.