I’m collecting a whole pile of canning recipes that I need to take photos of. It’s what happens when I do projects at odd moments. I may have time to make the pickles; I don’t have time to then photograph the pickles.
Since we’re not even in growing season in Buffalo yet I’m sure that I’ll have time to catch up later.
Sweet Hot Fridge Peppers
1 pint apple cider vinegar
1/2 pint water
1/4 cup sugar
1 1/2 table canning salt
large pinch pickling spices or dill
1 pound Hungarian wax peppers
Slice peppers into rings and set aside
Combine all other ingredients except spices. in sauce pan and bring to a boil. Reduce to a simmer.
In a quart jar put your spices. Pack peppers into a jar pressing down firmly as you go. One pound of peppers fit about perfectly into my jar.
Fill jar with brine, then bubble with a chopstick like for canning. Fill with more brine and bubble again. Repeat until brine covers peppers.
Store in the fridge for at least a week prior to serving. Should store for six weeks to two months or so.
Bloggers-I have started a new group board on Pinterest. Open to all DIY, craft, food, or other creative blogs, I would love to have you join. Joining instructions are posted on the board-join here.
Please, stop by this week’s Inspired Weekends!