Recipe by gailanng
I love those cherry peppers from the grocer. Growing just one bush can give you enough supply for a year. Great for use in Italian dishes, stuffed with cheese or on sandwiches, but especially good in Pork Chops and Vinegar Peppers. Update: I find the red and yellow peppers are sweeter. The green ones have too much of a 'bite'.
Top Review by Steve Mc
Didn't know what to do with all my cherry peppers from the garden. There wasn't a lot of information or recipes to go by so I tried this one. I was surprised when I tasted them a week later that they were better than the name brand peppers you buy in the supermarket.<br/>I'll save this recipe.
- 2 lbs cherry peppers
- 4 cups white vinegar
- 1 1⁄2 cups water
- 1 -4 tablespoon sugar (to taste)
- 1 1⁄3 teaspoons salt
- 1⁄2 teaspoon dried oregano per jar
- 1 -2 garlic cloves per jar (whole or halved)
- 1 small bay leaf per jar
- 2 peppercorn per jars
Directions See How It's Made
- Sterilize 5 pint-sized canning jars, rings and lids by boiling them in a large pot for at least 10 minutes, making sure they are completely submerged.
- Rinse the cherry peppers thoroughly under cool running water, removing any visible dirt or debris. Trim the stem from each pepper with a small, sharp knife. You do not need to actually remove the stem; simply cut it down to a manageable size.
- Place the peppers into your sterilized jars. They should fill the jars most of the way, but don't forcibly stuff them inside. Add spices and garlic cloves to each jar.
- Put the vinegar, water, sugar, salt and sugar into a saucepan. Bring these ingredients to a gentle simmer and allow them to cook until the sugar and salt completely dissolve, about 5 minutes.
- Pour the vinegar mixture over the ingredients in each jar. Leave approximately 1/4 inch of air at the top of each jar. Wipe the rim of each jar with a paper towel, then put the lids and rings on the jars.
- Process the jars in boiling water for at least 10 minutes. You should do this with a water bath canner if possible. If not, fill a large pot with hot water, add the jars (which should be standing upright and fully submerged with 1 inch of water over the top of the lids), cover and bring the water to a boil for at least 10 minutes.
- Remove the jars from the hot water, allow them to cool, then check the seal by pressing on the top of each jar with a finger. If the top is slightly inverted and does not give when you press on it, the jar is properly sealed. Store properly sealed jars for several weeks before eating the peppers.