Foodie Friday: Pickling Recipes

Pickled Sweet Peppers
Via Taste of the South Magazine

Is your garden bursting with veggies?  There is nothing like fresh, nutritious salads and snacks that are homegrown.  That is satisfying on all levels!   The only problem is that sometimes you can't eat it fast enough!  We've found some pickling recipes to help you out. Enjoy!

Pickled Sweet Peppers
Yield: 2 (1-pint) jars

1 pound small sweet peppers, thinly sliced (about 4 cups)
3 large shallots, sliced into rings
1 1/2 cups white wine vinegar
1/2 cup water
2 cloves garlic, smashed
1/4 cup plus 1 tablespoon sugar
1 tablespoon plus 1 teaspoon kosher salt
1/2 teaspoon crushed red pepper

Divide peppers and shallot evenly between jars. Set aside.

In a medium saucepan, bring vinegar, 1⁄2 cup water, garlic, sugar, salt, and red pepper to a boil over medium-high heat. Remove from heat; discard garlic. Divide vinegar mixture evenly between jars. Seal jars, and let cool to room temperature. Refrigerate 24 hours or up to 1 month.

Sweet and Spicy Refrigerator Pickles
Via Jersey Girl Cooks

Sweet And Spicy Refrigerator Pickles
Author: Jersey Girl Cooks (Lisa Grant)

Prep time: 10 mins 
Cook time:10 mins 
Total time: 20 mins
Serves: 8

6 cups Kirby cucumbers, sliced
1 cup red peppers, sliced in 1 inch strips
2 jalapenos, seeded and minced
1 TBS sea salt
1 cup white balsamic vinegar
1/2 cup sugar
1 tsp dried dill
1/2 tsp celery seed
1/4 tsp cayenne pepper
1/2 cup water

Place the cucumbers, red peppers, jalapenos in a medium size bowl. Sprinkle with the salt and toss well. Let the mixture sit for an hour.
In a small sauce pan, mix together vinegar, sugar, dill, celery seed, pepper and water. Heat to a boil and stir until sugar is dissolved. Remove from heat.
Place cucumber mixture in glass or plastic containers and pour vinegar mixture over them.

Let the pickles sit in the fridge for 24 hours before eating them.

Pickled Jalapenos
Via Peanut Butter and Peppers

Pickled Jalapenos
Author: Jennifer Drummond
Prep time:  10 mins
Cook time:  8 mins
Total time:  18 mins

10 jalapeno peppers
3/4 cup distilled vinegar
3/4 cup filtered water
1 tbsp. kosher salt
1 tbsp. sugar
1 clove garlic, smashed

Thinly cut jalapenos, make sure they are about all the same size slices. Rinse under cold water; set aside.
In a large pot, add vinegar, water, salt, sugar and garlic. Bring to a boil. Turn off and add the jalapenos. Push the jalapenos down so they are all submerged. Let the jalapenos sit for 15 minutes.
Scoop the jalapenos out and place in an 8 oz sterilized jar. Spoon over the juice from the pan until filled to the top of the jar. Cover and let it sit on the counter until it reaches room temperature. Place in the refrigerator.

Note: To make less hot in flavor, add up to 3 tablespoons of sugar.

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