08.21
Okay, this is getting crazy. Three food posts in one week. That demands a new “food” category on the blog so here it is. This is going to mess up my permalinks. I guess I’ll 304 ’em tonight. Anyway, my sister evidently lives in a mysterious fertile crescent region of central alabama because her sweet pepper plants keep growing peppers at sick rate. They get so many that the plant is sagging under the weight of them. She gives us a batch every so often and I like to pickle them for use on salads and such.
I don’t know if this is really what goes into pickling peppers or not but they sure do taste good:
First, cut the tops off the peppers and wash them good.
Then, fill a bowl full of hot water and fully submerse a glass jar in the hot water. This is so it doesn’t crack when you pour the hot vinegar in later.
Put about 2 inches worth of white vinegar in a stock pot and turn the heat to high. Season the vinegar with kosher salt and a few dashes of red wine vinegar. Then, slice up all the peppers cross-wise and dump them in the vinegar.
Once the vinegar boils, turn off the heat and let it sit for a couple of minutes to cool down. Take the jar out of the water and dump the water out of the bowl and the jar. Put the jar back in the bowl and pour the vinegar from the stock pot into the jar. It will overflow but that’s fine. Scoop out all the peppers with a slotted spoon and stuff them down into the jar of vinegar.
Let it sit with the lid off for about an hour and then put on the lid and refrigerate.
These are delicious on a salad or a sandwich. Enjoy!
