{"id":5282,"date":"2010-09-15T23:00:33","date_gmt":"2010-09-16T04:00:33","guid":{"rendered":"http:\/\/myhalalkitchen.com\/?p=5282"},"modified":"2021-03-06T06:11:50","modified_gmt":"2021-03-06T12:11:50","slug":"pickling-peppers","status":"publish","type":"post","link":"https:\/\/myhalalkitchen.com\/pickling-peppers\/","title":{"rendered":"Quick Pickled Peppers"},"content":{"rendered":"

\"\"I’ve been really enjoying my time in Ohio<\/strong> among all the backyard gardeners in my family and in our neighborhood. Needless to say, I have been overwhelmed with the amount<\/em> of produce people have gifted us, but found that pickling <\/strong>was the answer to enjoy the sweet <\/strong>and the hot peppers<\/strong> from my aunt’s garden.<\/p>\n

In general, the pickling process <\/strong>is incredibly easy and quick and uses very few ingredients. No wonder people have been pickling the over-abundance of produce for centuries- it’s such a great way of preserving the summer harvest well into winter.<\/p>\n

I didn’t have many jars on hand and certainly wasn’t planning for winter with just a few pounds of peppers, so this is my quick version<\/strong> of pickling for consumption in the near future<\/strong>, insha’allah.<\/em><\/p>\n

I particularly like pickled peppers <\/strong>because it softens the heat of hot peppers such as jalape\u00f1os <\/strong>and makes them a great addition to stews and all types of Mexican food <\/strong>like tacos<\/strong>, beans<\/strong> and pozoles<\/strong> (soups) or even in Italian <\/strong>dishes as a sort of gardiniera.<\/strong><\/p>\n

I won’t go into details about canning here because I plan to consume my peppers quickly and not go through the complete process of  sealing the jars properly<\/strong>. Either way, always begin with clean, sterilized jars.<\/strong><\/div>\n
If you want to store your goods through the winter, there are some extra steps at the end, which I will refer you to. This recipe is meant to store the pickled peppers in the refrigerator for about 2 weeks maximum<\/strong>.<\/div>\n
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Although you see a small jar and small peppers in these photos (my trial run), this recipe is for one<\/strong> large jar (approx. 57 1\/2 oz.)<\/strong>, or two-three regular sized (one quart each) glass mason jars<\/a><\/strong> because that is what I used later and measured for exactness.<\/div>\n
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*Note: I’ve added herbs and spices like thyme<\/strong> and allspice <\/strong>to mine because that’s what I had on hand. As long as everything is dried very well, you can vary what you use. You might want to try whole black peppercorns<\/a><\/strong>, fresh rosemary<\/strong> or other herbs you have at your disposal.<\/div>\n
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Here’s what you’ll need to pickle peppers or other vegetables such as cucumbers<\/strong>, beets<\/strong>, carrots<\/strong> and more.<\/div>\n

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Quick Pickled Peppers<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n