Vickled Peppers

Blondie’s boyfriend Silent Bob turned 33 last Saturday.  Like me, he is a foodie.  For the winder holiday I built him a basket of fun food finds.  I think I had almost as much fun finding all of the items as he did opening each one.  It really was hard to give some of them away.  So for his birthday I decided to take my new-found canning abilities and can some peppers.  Yes, you can say it “pickled peppers, pickled peppers, pickled peppers.”  OR for a bit more fun “Vickie’s pickled peppers,” which inevitably turns into “Vickled peppers.”  So that’s what I’m calling them.  The method in pictures.  Enjoy!

Step 1: Gather peppers. Found mine at a farmers market.

Step 2: Pack the jar with the sliced peppers.

Step 3: Place a wide-mouthed funnel in the top of the jar and set aside.

Step 4: Make brine. 3:1 vinegar to water plus some sugar and salt. Boil for a bit.

Step 5: After filling the jar with the brine place the lid and ring on top sealing just to hand tight. Place in boiling water to process for 20 minutes.

Step 6: Remove jar from water with grabbers and place on counter to cool. After the lid pops you're all set! It will keep for up to a year.

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