One of the veggies we are attempting to grow this year in our raised bed are Hungarian Wax Peppers. Despite starting our peppers early indoors and then transplanting them outside they just don’t seem to want to take off. The plants are just now producing a couple of flowers and we haven’t had a single pepper yet. Being the impatient sort I couldn’t resist picking up a couple of quarts of peppers to pickle and can at a local farm stand. I figured best case scenario we’ll have plenty of canned peppers and if our plants never produce, at least we’ll have some. I started with 3 quarts of peppers (approx. 13 peppers per quart) and ended up with 12 pints of finished canned pepper rings.
Start by washing and draining the whole peppers and then slice them into either strips or rings. I prefer rings as they are more convenient to add to recipes without additional chopping.
Next combine 1 cup white vinegar, 1/2 cup water and 1/2 teaspoon pickling salt per pint and bring to a boil. Then pack pepper slices or rings into sterilized, hot jars, add one clove of garlic per jar and cover with boiling vinegar mixture leaving 1/2 inch headspace. Make sure all air bubbles are removed and screw on lids and rings. Process pints for 10 minutes in a boiling water bath. Remove jars and let sit overnight before checking seals.
Sharing with The Homestead Barn Hop