It must be my endless love for sandwiches that has gotten me hooked on pickles and pickled pepper relish. I canâ€™t think of anything else that can just put the â€œwowâ€ in my sandwich other than these lovely tangy spicy wonders. Most homemakers would be skilled in pickling and preserving fruits and vegetables but in as much as I love to cook, I have only ever preserved fruit once, when I was in 6th grade.Â The first time I made an attempt to make papaya relish I had to ask a neighbour to help me out. Our papaya tree was on itâ€™s last remaining days before it died a natural death, and it still had a bunch of unripe papayas allover.Â I didnâ€™t want it to go to waste so I figured it would be best to make some pickled papaya relish from them.Â I wonder if the same principle applies to pickling peppers and pepper relish.
I swear I have been drooling over this thought for many years now since my first and last encounter with itÂ in Calgary.Â My roomieâ€™s mom came to visit for a while and she made a few bottles of pickled peppers. I have never tried them before that, but I was surprised at how good they tasted !Â I could easily go thru a bottle of that over lunch if I wasnâ€™t keeping myself from over indulging.
I wish I could find some pretty good peppers around here so I can finally give this a try. Philippine peppers are way different from the ones Iâ€™ve seen in Canada, so I highly doubt this can even work. But, Iâ€™m pretty sure somewhere up north where most organic farms are located, I could probably find some fairly decent varieties of peppers I can use to pickle.
Pickled Sweet and Hot Peppers
6 lb Hot peppers
6 cl Garlic
3 cÂ Sugar
2 2/3 cÂ White vinegar 5% acidity
2 2/3 cÂ Water
3 3/4 tÂ Pickling salt
Wash peppers and slice into rings.Â You can remove core and seeds or
Â Â leave intact.Â In a 6 to 8 quart saucepan, combine sugar, vinegar,
Â Â water and pickling salt.Â Bring to a boil. Add sliced peppers and
Â Â return to a boil. Remove from heat.Â Place a clove of garlic in each
Â Â hot, sterilized pint jar.Â Use tongs to immediately fill jars with
Â Â hot peppers.Â Fill jars with brine, leaving 1/2-inch headspace.
Â Â Carefully run a nonmetallic utensil down inside of jars to remove
Â Â trapped air bubbles.Â Wipe jar tops and threads clean.Â Place hot
Â Â lids on jars and screw bands on firmly.Â Process in boiling water
Â Â canner for 5 minutes.
Photo Credit: blast
Photo Credit: James Mooney
Photo Credit: Mary Heather