Pickled Peppers

Yesterday I was checking our hot pepper plants and noticed how beautiful and varied were the colours of the fruits. The hot bananas in particular were bright shades of yellows and oranges. I thought they would look spectacular in jars mixed with the dark greens and reds of the other peppers, so this morning's job was pickling peppers.

FireFly's Pickled Mixed Hot Peppers

2 quarts assorted hot peppers
(I used banana peppers, hot portugals, big chilis and jalepenos)
2 cups white vinegar
2 cups water
1 tablespoon salt

Remove stems and slice peppers
Combine water and vinegar and salt, heat to a simmer. Do not boil.
Pack peppers tightly into clean hot jars.
Pour hot vinegar solution over peppers leaving 1/2 inch head space.
Seal
Process in boiling bath for 10 minutes.

Makes 4 pints

I suggest wearing gloves from the start until the jars are sealed, and avoid wiping your eyes, nose or any exposed skin. The pepper oils can be quite volatile.

These are great for nachos, egg dishes, casseroles and for the very brave, on their own.