I started pickling a few years back because so many peppers ripened all at once that I couldn’t keep up with them just through eating…. and I certainly was not going to let them go to waste. Initially I pickled just peppers, all different kinds together, but then I began adding onions. Then I tried small green tomatoes, then mushrooms and who knows what is next on the list. I found that the same basic method worked for just about anything I tried, so I decided to share it with you. By the way I have never pickled cucumbers.
Start by washing and cutting off the stems. You can remove most of the seeds from the peppers but if you want more heat then leave in more seeds. I use a food processor to slice the peppers and onions fairly fine. They make a great topping for sandwiches and salads. For the tomatoes and mushrooms I just cut them into bite size pieces.
The basic recipe for the brine is always the same but I change the spices just about every time; guidelines:
- 5 Cups white pickling vinegar
- 1 Cup water
- 2 Tablespoons sugar
- 1/3 Cup pickling spice
or
4 Teaspoons pickling/canning salt
- 2 Teaspoons mustard seeds
- 2 Teaspoons coarse, ground black pepper
- 1 Teaspoon whole black/white peppercorns
- 2 Teaspoons turmeric
- 2 Teaspoons cumin
- 2 Teaspoons Fresh Dill to taste
- Cayenne pepper to taste
Bring the mixture to a boil then simmer for 10-15 minutes
Place your canning jars and lids in simmering/boiling water for 5-10 minutes to sterilize them; remove and let cool until ready to fill. Stuff the jars to within ½ inch of the top with the cut up vegetables and press down slightly. Ladle the brine to fill the jar leaving ¼ inch headspace and make sure to get some of the pieces of spice in each jar. Put on the lids and screw the top on hand tight. Submerge the jars in boiling water for ten minutes. Remove the jars and set on a towel to cool making sure you hear a “ping†from each jar assuring a good seal.
RO
