Nowadays, most people opt for ready-made snacks that are easily available in the market. Though pickles available in the market taste good, there is nothing that can beat homemade preparations. If you think that making it at home is a difficult process, it is not so.
Rather, making it is actually an easy process. However, one must make sure to use fresh and blemish free peppers to make some good and delicious pickled peppers. Moreover, the equipment, especially the jars used for storing the pickles should be sterilized in boiling water.
- Garlic cloves, 7 - 14
- Carrots (cut into ½ inch pieces), 2 - 4
- Peppers, 2 ½ pounds
- Cucumbers (cut into ½ inch pieces), 1 pound
- Cauliflower, ½ pound
- Pickling onions (peeled), 8 ounces
- Vinegar, 6 cups
- Water, 3 cups
- Pickling salt, 2 tablespoons
- Sugar (optional), 2 tablespoons
- The first step would be to wash the vegetables well. Remove the center of the peppers, and slit them into thin stripes.
- Cut the carrots and cucumber into chunks and set aside in a different vessel. The cauliflower should be broken into flowerettes and should also be kept in a different vessel.
- Once this is done, take hot, sterilized jars and place the chopped vegetables in them.
- In a medium-sized saucepan, combine water, vinegar, salt, and sugar together.
- Cook on a medium to high heat till the mixture begins to boil rapidly.
- Pour this hot mixture in the jars that contain the vegetables.
- Remove the air bubbles and close the jar with pretreated lids.
- Place the jars in boiling water for a few minutes, and store in a cool place for at least 5 - 6 weeks to get the best flavor.
- Garlic cloves, thinly sliced, 4 lbs
- Water, 2 cups
- Honey, ¼ cups
- Black peppercorn, 1 teaspoon
- Remove the center of the bell peppers, and cut them into two vertically.
- Discard the seeds and the membranes of the bell peppers.
- Chop them into long strips, keeping a width of one inch, and set them aside.
- Take water in a sauce pan and combine by adding vinegar, peppercorn and honey to it.
- Place the saucepan on a high heat and allow it to boil.
- When it reaches the boiling point, put in the bell peppers along with onions and again bring the mixture to the boiling point.
- When it boils rapidly, close the saucepan with a lid, reduce the flame to low and let the mixture simmer for twenty minutes.
- When the bell peppers become tender, take the saucepan off the flame and let it cool for sometime.
- When the mixture has completely cooled, pour into sterilized air tight containers and store in the refrigerator till the time of serving.
Stuffed Peppers Pickle
- Yellow banana peppers (mild), 3 lbs
- Sauerkraut, 2 cans
- Turmeric, 8 dashes
- Sugar, 8 ounces
- White vinegar, 3 cups
- Oil, 4 tablespoons
- Pickling spices, 8 teaspoon
- Salt, 4 teaspoons
- Wash the peppers well and discard each one's top by cutting it off.
- Core out the peppers, and fill each one of it with sauerkraut.
- Place these sauerkraut stuffed peppers in a sterilized jar, and keep them on a sink filled with hot water.
- In a skillet, heat a cup of water and when it begins to boil, pour the hot water in the jar containing peppers.
- Allow the water to stay in the jar for a few minutes and then discard the water.
- Meanwhile, boil a mixture of vinegar and sugar in another saucepan and keep it ready.
- Add salt, turmeric, oil, and pickling spice into the jar, followed by the sugar and vinegar solution.
- Close the lid of the jar tightly, and allow it to stand for a week or so before using.
- Once opened, the pickle jar should be stored in a refrigerator.