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Pickled Peppers

5/19/2015 0 Comments
 
In 2011 my sweet Mother-In-Law taught me how to pickle peppers! We drove down to the store, picked up a pound of jalapenos, a few other items we needed and returned. She taught me to look for the multicolored peppers, if you can find the ripe red ones grab them to make a prettier batch. When we got home we filled up the sink with water and washed the peppers. With our favorite knives in hand, we sliced the jalapenos.
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In a big measuring cup we put equal parts water and vinegar and added salt. The recipe called for 3 Tbsp but we opted for less. 1 tbsp or less works out well. Then you simply, pour the solution over the peppers, seal the jars and place in the fridge overnight.
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The next day, the lid will pop open as though you bought them from the store! Then taste one...

CRISP
SPICY
IRRESISTIBLE GREEN GEMS!

My husband was so happy I learned this recipe and since then we've done our best to keep a batch in our fridge at all times. It is also wildly convenient when you are cooking and a recipe calls for a jalapeno, just spoon some out and 
voilà!
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Here is a simple and easy go to recipe for pickled peppers, a big warm thanks to my second Mama Harriet for lighting the way!
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Pickled Peppers
  • 1 Lb - Jalapeno Peppers - Sliced Thin
  • 3-4 Carrots - Peeled & Sliced
  • 1 Onion - Sliced
  • Water
  • Vinegar
  • Salt

Directions:
  1. Wash and chop the vegetables. Place vegetable mix into mason jar(s), distributing as desired. More peppers = spicier batch! 
  2. Pour equal amounts of water and vinegar over the pepper mix, add desired amount of salt. I add salt, fill the jar halfway full of vinegar and the balance with water, seal and shake. You may use a measuring cup if desired, it is a 1:1, water to vinegar ratio. Seal, shake, refrigerate overnight. Serve the following day. Store in fridge. Lasts for one month++.

TIPS:
  • Use only peppers vs. adding onions and carrots.
  • Try Serrano Peppers for a spicier blend! Or Habanero if you really like it hot.
  • My husband's favorite is to add pearl onions, cauliflower and carrots to the mix.
  • Have fun, mix it up! I've tried: cabbage, beets, chili peppers, bell peppers you name it!
  • Try using different vinegars. My Dad's favorite is Apple Cider Vinegar! My Mother-In-Law uses White Vinegar. I've tried both and like them both ways! :)
  • Wash your hands with warm soapy water afterwards and avoid touching sensitive areas such as your face for a while, to be safe!
  • You may also opt to wear gloves.
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    Meet Christa

    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

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