No doubt you’ve heard the tongue twister “Peter Piper choose a peck that pickled peppers…” yet did you recognize a “peck” is a quarter of a bushel, or roughly two gallons? together the summer heats up, for this reason does our pepper production, and to day we have picked a lot more than a peck that peppers. If friend have ever seen our garden, you recognize we have actually a couple of more peppers 보다 “average.” What execute we execute with so plenty of peppers? as well as grilling stuffed peppers, grinding smoked peppers into chili powder, whipping up salsa ~ above a weekly basis, and also making huge quantities of pepper jellies and hot sauce, we likewise like come pickle them!
We pickle our peppers with a straightforward brine consisting of vinegar, water, sugar, garlic, and also picking salt. We also include a couple peppercorns to each jar prior to sealing castle up. As soon as sealed, the jars room either put right into the refrigerator come ferment or room canned in a hot water bath to enjoy later in the year. Our most well-known peppers are jalapeño nacho rings, but we also enjoy popping a couple of whole pickled jalapeño peppers in our mouths too!
Most foods items can be pickled, however that doesn’t typical every food have to be. Part are much better suited come this preservation technique than others. A great rule of ignorance is to select vegetables that carry out not it must be easily and are sturdy.
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Pickling is a really easy way to keep vegetables long after we’ve harvested them. Most likely the hardest part about pickling is wait a totality month because that fermentation to perform the job.