This is a few days late, but on Saturday we made spicy pickled peppers using the large amount of peppers that we have growing. Mostly, we used Serrano peppers because my 3 plants have gone mad. MAD I TELL YOU!
We used this recipe for Sweet Honeyed Pickle Peppers that I found. The recipe called for 8 ounce jars, but we had 16 ounce so we decided to double the recipe. I think we had about half a pound of Santa Fe Grande peppers left, and we added in about 4 Habaneros. We didn’t have an alum, and Lynn forgot to add the olive oil at the end.
The carrots we used were also grown in our garden. They are a round type grown in shallower soil. I believe we used about 6 of the carrots.
I started out cutting the peppers with my two oldest sons. I was starting to come down with a stomach bug and being around the peppers made me feel really sick. Thankfully, my boys are good workers and they cut up and removed the seeds of most of the two pounds of peppers for me
Lynn got the jars and lids cleaned and ready for canning, heated up water in the water bath canning pots, and prepared the pickling liquid.
We filled the jars with peppers and carrots. Only 3 of the 6 jars had Habaneros added.
Then the pickling solution was added and the jars were sealed.
Now we have to wait about 3 more weeks to eat our spicy pickled peppers.
As an aside, it is important to have enough gloves when cutting the peppers. I had some gloves and I let my sons use most of them. I didn’t have one on my left hand while holding the peppers and cutting them. Later in the evening I was stuck on the couch feeling horrible as the stomach bug got worse. At one point my eye started to water and I wiped it with my hand. Some of the pepper juice must have still been on my hand and I got it into my eyes. I felt like I had been pepper sprayed, and that is never a pleasant experience.