The Easiest Way to Pickle Pepperoncinis (and other hot peppers) скачать в хорошем качестве

The Easiest Way to Pickle Pepperoncinis (and other hot peppers)

Let me show you the best peppers I've ever grown and then a simple way to make your own pickled pepperoncinis and jalapenos. Plus, I'll show you some of the other things growing in my garden. Recipes Pickled Hot Peppers: About 2 pints of hot peppers (pepperoncinis, jalapenos, santa fe peppers, etc.) 1 cup distilled white vinegar 1 cup water 1 tablespoon sea salt (or pickling salt) 4 cloves of garlic 1. Mix the water, vinegar, and salt in a saucepan and bring to a boil. 2. Remove from heat and let cool down for at least 1 minute. 3. Add 2 garlic cloves to a pint sized jar. 4. Then, pack as many peppers into the jar as you can fit. Pack them very tightly, squishing them down into the jar. 5. Warm the jars in a bath of hot tap water (but don't let any water inside the jar). 6. Pour the saltwater/vinegar brine into the jar to cover the peppers. Leave about 1/4 inch headspace at the top of the jar. 7. Allow the peppers to soak in the brine for a few minutes. They may absorb some of the brine so that the liquid level goes down. 8. To off the jar with more brine as needed to maintain 1/4 inch headspace. 9. Close the jar with a lid. 10. Refrigerate for at least 1 week. The pickled peppers should keep in the fridge for at least 2 months (or longer). Stuffed Jalapeno Poppers: 12 large Jalapeno Peppers 6 ounces of Cream Cheese 4 ounces of Shredded Sharp Cheddar Cheese 1/4 cup Crumbled Ritz crackers (or Panko bread crumbs) 1 tablespoon melted butter A pinch of salt. 1. Preheat oven to 400 F. 2. Slice jalapenos in half lengthwise and scoop out seeds. 3. Mix cream cheese and cheddar cheese together in a bowl. 4. In separate bowl, combine crumbles crackers, salt, and melted butter. 5. Fill peppers with cheese mix and top with bread crumbs. 6. Place on a baking pan and bake for 18-22 minutes or until golden on top. 7. Cool for 5-10 minutes before serving. Dried Jalapeno Peppers: 1. Cut peppers in half, lengthwise. 2. Place on dehydrator racks. 3. Dehydrate at about 100-120 degrees F for 24-36 hours until dry and crackly. 4. Store dried peppers in airtight container. Use as needed to add a kick to any recipe that calls for great taste and a bit of spicy heat.