Colorful Pickled Peppers

This year Jon planted several varieties of peppers from bells, jalapeno, bananas to Serrano peppers.  We have so many peppers that today I decided to pickle some.  

I mixed the mild colorful bell peppers with the spicy ones.  Once they are pickled the will all have the same flavor, a little spicy but not too spicy. 

Pickled Peppers 
8 cups peppers 
8 garlic cloves
3 cups white vinegar
3 cups apple cider vinegar
2 cups water
4 tablespoons Morton Canning and Pickling Salt 
6 tablespoons of pickling spice
1/4 teaspoon Ball Pickle Crisp Granules per 1/2 pint jar 
Ball Pint Jars

Begin by washing the peppers thoroughly and snap off the stems. Use a sharp knife to make a slice make in the peppers to allow the pickling brine to fill the peppers. Next, pack the peppers into sterilized pint jars with 1 clove of garlic per pint jar. 

Combine vinegar, water, salt, and pickling spices in a saucepan and bring to a boil, I used my Instant Pot. Pour boiling brine over peppers in the pint jars, leaving ¼” of head space at the top. Add Pickle Crisp Granules to each jar. Seal jars with lids and bands and process in a water bath of boiling water for 10 minutes.

Wait at least a week before opening, to allow the flavors to blend. Pickled peppers have a shelf life of 2-3 years.  Once they are pickled the peppers won't be as brightly colored but will still be pretty. 

These will be tasty on alongside some barbecue! 

At mealtime Boaz said to her, “Come over here. Have some bread and dip it in the wine vinegar.” When she sat down with the harvesters, he offered her some roasted grain. She ate all she wanted and had some left over. Ruth 2:14