Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Do all fermented peppers need to be crispy? I say no! I use these pepper pickles as seasonings rather than munchables and the results are delightful.
Hot, spicy, briny, pickled sahuaro and jalapeno peppers
Roasted & Canned Red Peppers
Whether you’re planning an Italian dinner or an American Thanksgiving, pickled peppers are essential on the appetizer platter. They are not only quick and easy to make one jar at a time; they’re also a good choice for a first canning project.
A quick-pickle of assorted chilis - just so happens this recipe makes a quarter peck of pickled peppers...
Put up your hot peppers in vinegar to enjoy all year round.
Sweet, smokey, tangy peppers in a jar ready for anything.
Pickled peppers packed in a garlic and vinegar brine that are a nice addition to many meats, sauces, salsas, sandwiches, and other dishes.
Introduction to canning basics and a simple recipe for refrigerator, or water-bath canned pickled pepper rings
Naturally fermented sweet and hot peppers, onions, and garlic make a terrific accompaniment to anything smokey or grilled (like smoked crispy pig's ears).