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I am a Jill of all trades , SAHM and lover of all crafts. I think my middle name is Creating :) Each day I try to invision some new detail or put together some stiches I have never done before for a new look. I can`t wait to see what tomorrow will bring . Feel free to leave a comment and let me know how I am doing.

Thursday, October 8, 2009

pickling - hot cherry peppers


I bought these peppers about 2 weeks ago ... I like to wash & dry them and then placing them in a cool dry place in a single layer till they start to wrinkle then I take my jars ( I prefer using the quart size unlike most people that do the gallon size because once you open the jar if you keep them to long in the opened jar  they will go bad on you . ) I put a garlic clove and 1/4 tsp salt in the jar then put in as many peppers as you can get in there put a splash of water and top with distilled white vinegar making sure the peppers are completely immersed under the vinegar . seal the jars tightly and within 3 weeks you can start enjoying the peppers . 

Keep in a cool dry place or spare fridge if you have.(they keep well for 1 to 2 years )

once the jar is opened you must keep them in the fridge and use within 2 weeks of opening the jar for best flavor . 


  1. Sounds like it is so easy , I wonder why more people don`t do more home canning any more . I am going to get some peppers at a farm not to far from me and give this process a try , I`ll keep you posted .

  2. For some reason, canning, as a method of very long term food storage, has fallen into disuse. Maybe it’s all the hurry and rush syndrome many people have become addicted to, People now want “instant” foods, microwave ovens, and mixes for everything . I think I`ll stick to my good old fashion ways .