DIY: Pickled Peppers

It’s been awhile since we did a DIY.  See here for Homemade Recycled Candles.  Today we’re doing pickled peppers.  Yes, the food of tongue twister legend.

We can learn all we want about economics, philosophy, and the transgressions of the state – but there comes a point where we need to put freedom and independence into action.  This can start one small step at a time. Pickling some peppers might not seem like a big deal in the fight for freedom, but it is just an example of a useful skill we can add to our toolbox as we strive for more independence.  Other examples are gardening, cooking, building something, home repair, car repair, music production, etc. (See here for our series on gardening.) It’s all part of the process of self-improvement, and taking our lives into our own hands.  Sure, we all need a primary endeavor that we can make money from; a career, if you want to call it that. But, every additional skill we have, are things we can do for ourselves, as well as have that skill to offer to others.  Every time we do something for ourselves or trade directly with another person is an occasion where we don’t pay taxes and don’t have to needlessly involve the government in our lives.

I know you’re thinking, “What is he talking about? Why is he going on about freedom through peppers?” Well as I said, it is just one small act among many, which can make you a better you, and make you, your family, and your community a little freer.  So learn some home skills, and some skills you can trade with others.  This isn’t about being an “island” and doing everything ourselves. It is about each and every one of us becoming the best versions of ourselves possible, and participating in our local and global marketplaces, person to person, circumventing the powers that be, and creating a freer, healthier world.

Knowing how to pickle peppers is particularly useful if you are growing peppers in your garden.  In the southern US, peppers grow quite easily, and even with a small container garden on the porch we ended up with more peppers than we knew what to do with. So we pickled them.

Note: The procedure described below is not true canning.  This does not truly preserve the peppers for long term storage.  Using this method, you should eat them within a week or two.  Which should not be a problem, because they’re healthy & delicious!

Step 1:

Gather your ingredients. This is what we used.  The type of peppers, vinegar, and seasonings could vary.  It’s up to you.

You’ll need:

  • Peppers (We used fresh Jalapenos, Chilis, Banana, and Bell.)
  • ~1 cup Bragg’s Apple Cider Vinegar
  • ~ 1 cup Organic White Vinegar
  • ~ 1 cup Water
  • 3-4 cloves of garlic
  • 2 Tablespoons Honey
  • 1 Teaspoon Salt

IMG_20150509_132525 IMG_20151108_211334

Step 2:

Prepare your ingredients.

In a saucepan add your vinegar, water, honey, and salt.  Turn on low heat while you prep the peppers and garlic.

Wash the peppers with cool water.  Cut off the stems.  Then I used a knife to cut out the membranes and seeds from inside the peppers.  You can use the knife in a twisting motion inside the pepper to sort of hollow it out.  (Note: You don’t have to do this.  If you prefer hot peppers I guess you could leave the insides intact, or at a minimum just remove the core membrane, leaving some of the seeds.)

Slice your peppers into thin rings.

Finely chop your garlic.

IMG_20150531_210701IMG_20150531_210728

IMG_20150531_210910IMG_20150531_210951

IMG_20150531_213230IMG_20150531_212421

 

Step 3:

If the vinegar mixture hasn’t come to a boil yet, turn the heat up slightly.  Bring to boil, stirring as necessary. Make sure the honey is dissolved.

Put your peppers and garlic in clean jars.

Once the vinegar mixture has boiled and is evenly mixed, pour it over the peppers in the jars. Using a utensil, push the peppers down, making sure they’re all submerged and there are no air pockets.

Let them cool, put the tops on, and refrigerate.

IMG_20150531_215053IMG_20150531_215843

IMG_20150531_222615

Step 4:

Let them soak as long as you like.  A few hours should do it before they take on that pickled taste. Remember, eat within a week or two.  These are not preserved.

Enjoy!

Please like, share, and follow!

The recipe I used is a variation of this, so check them out.

Cookie and Kate: Quick Pickled Peppers Recipe

Here is another source for a similar recipe, in video form.

Chef John: Quick Jalapeno Rings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7,530 total views, 9 views today

%d bloggers like this: