Introduction
Pickled Red Peppers are a staple dish in my family. They make for a great substitute for pickles that can be made in bulk and enjoyed all year round. Pair with your favourite salads, tacos, pizza or salsa to add the flavour you never knew you needed.
Makes 15 Jars
| Skill Level: Medium | Total Time: 3-3.5h |
| Calories Per Serving (1 Pepper Slice): 4 |
| Protein: 0.09g |
| Fats: 0.02g |
| Carbs: 0.99g |
Ingredients
- 38 Red Peppers
- 15 Mason Jars
- 15 Mason Jar Lids and Lid Screws
SYRUP
- 7 Cups Vinegar
- 8 Cups Water
- 2 Cups Oil (Canola Oil)
- 16 Tbs Pickling Salt
- 16 Tbs Sugar
- 1 Tbs Black Pepper/Peppercorn
Procedure
- Sterilize Mason Jars: Before beginning, ensure that you have sterilized all mason jars using a dishwasher
- Prepare Syrup: In a large pot, bring all syrup ingredients to a boil, stirring occasionally. Cooked on medium heat for 8-10 minutes before removing from stove top.
- Prepare Red Peppers: Wash and halve your peppers before cutting them into thirds (each pepper should yield 6 pieces)
- Blanch Peppers: Bring WATER to a boil (separate from the syrup) and blanch the pepper pieces in batches for 2-3 minutes or until slightly softened. Remove and place on a tray to drain excess water.
- Fill Jars: Distribute blanched peppers evenly among all sterilized mason jars, making sure not to overcrowd. Each jar generally fits around 10-12 pepper slices.
- Add Syrup: Using a ladle, slowly add the syrup to each of the jars filled with peppers leaving about 1/4-1/2 inch of space at the top to prevent overflow.
- Seal Jars: Boil mason jar tops in hot water. Place top on each jar, pressing down with a wet dish towel before using you index and middle fingers to test if the top has been sealed. Once the top stay even when you move your fingers in a circular motion, the jar has been sealed. Finish by twisting the screw-on lid.
- Label Jars: Label each jar with the date or any other useful information. (Include quirky quotes and jokes to add a sparkle!)
Enjoy these pickled red peppers as a delicious addition to you sandwiches, soups, and sides; fulfilling your taste buds with a flavour that transcends traditional pickles. Share your thoughts and variations in the comments below, we would love to hear them!
Benefits to Pickling Peppers
Additionally, these peppers have the potential to pack a nutritious punch, serving as low-calorie additions to meals that should add to a side with flavoured, vinaigrette tasting goodness.
Along with being naturally low in calories, these pickled vegetables are for the most part, fat-free; aiding in weight-loss attempts while one would prefer to be void of bland food restrictions. Their zesty tang compliments a variety of dishes, providing a generous serving of vitamins A, C, and B6. That is if you resist the urge to drink the juice as these are all-too irresistible!
Metabolism boosting benefits can also be added to the list of benefits that pickled peppers contain. Due to Capsaicin, a compound known to cause sweating and salivation, an elevated level of food absorption can be temporarily recognized.
Incorporation of this food does not only have to take the place of a side. Delicious salsas, hearty sandwiches, and vibrant salads all have room for red, crispy tang; elevating these dishes to another level.
Snacking on this delicacy can be done guilt free, removing the burden that snacking on processed junk food places on our psyche. Made from scratch, you will never have to wonder how ethical a pickling company may be in ensuring the shelf life and longevity of this bitter treat.
For those new to pickling vegetables, it is incredibly useful to understand some general background in the world of pickling, its purpose, shelf life, and variety of vegetables suitable for such an intricate process.
The Pickling Process
Pickling peppers most often involves using fresh, sliced peppers, boiling and jarring them with a blend of vinegar, oil, sugar, and pickling spices. They are then meant to be stored in the fridge for maximum longevity and crisp taste.
History and Significance
Historical roots date back to Mesopotamia (2400 BCE) where pickling vegetables served as a suitable means of preservation for foods that would otherwise go bad in a matter of days or weeks. Ever since, pickling vegetables such as peppers has been revolutionized in the culinary world, providing an addicting tang with every bite.
FunTips
Pickling red peppers ensures a much longer shelf life, and even promotes health through the gut-friendly probiotics and Vitamin C preservation that jarring and pickling ultimately promotes.
Fresh yet firm peppers are ideal for pickling, ensuring that when it comes time to eat them, they aren’t ridiculously hard to pick up with the prongs of your fork. Banana peppers, pickles, and beets are other forms of traditionally well-known pickled vegetables; each catering to different spice tolerances and taste preferences.
Cleanliness and proper handling of both the peppers, liquid blend, and jars is vital in producing the best outcome for your peppers. Educate yourself on the appropriate ways to sterilize you jars, and handle your ingredients that align with FoodSafe practice and the well-being of all who decide to enjoy your delicious creation.
Fermentation through lactic acid bacteria is a taste-significant component of your final product. This ultimately has a lot to do with the temperature you are storing at, pickling protocol utilized, and cleanly measures put forward during the preparation process.
Store these peppers in a cool dark environment, making your fridge, garage, or any other slightly chilly area in your home a great place to ensure longevity and preservation. Proper methods should ensure that these peppers last you at least 2 years.
Keep in mind that the ingredient list may be lengthy and seem like a lot, however; these peppers are supposed to be made in bulk as with most pickled vegetable foods.