pickling

By tinathorn

Ingredients

• example:
• equal parts: water and vinegar
• to each cup of liquid: 1 tsp salt
• 2 cups water
• 2 cups vinegar
• 4 tsp salt

Details

Servings 1

Preparation

Step 1

- combine water, vinegar and salt in large stock pot, put on medium heat



- clean peppers, cut off tops (deseed if desired)

- slice peppers into rings

- pack peppers into sterile jars



- bring brine to a rolling boil

- ladle boiling brine into jars approx 1" - 1/2" from rim

- seal jars immediately with sterile lids and rings

- tighten lids as tight as possible

- set jars aside to cool, do not disturb jars until completely cooled

- the lids will "pop" down as the jars cool, this is how you know they are sealed



tips:



- to sterilize jars: wash with HOT soapy water, rinse well

place jars on cookie sheet in 200° oven until ready to fill

- to sterilize lids: place lids in small pan on stove at medium heat, water should be bubbling before you use the lids

- if canning hot peppers, it is wise to wear rubber gloves while handling/cutting peppers. This will prevent your hands from feeling like they are "on fire" later. (I know this from experience, trust me!)



disclaimer:

This, cold pack method, is NOT a USDA approved method of canning. If you have a pressure canner, use it and follow the directions that came with it. As always practice safe food/canning methods.



I happen to live in a farm community of long lines of generations of families who have been using this canning method. If you later would find any lids that have the seals popped up, discard all contents. If you ever think any canned product smells or looks wrong, discard all contents. Be smart.