Pickled Peppers

     My garden did very well this year and my two bell pepper plants have produced twelve large fruits. These were labeled as Orange Peppers. As such, they would have started out green, then gone to yellow, then to orange. But instead, they went from green to red. I like red peppers, my wife does not. Yellow and Orange bell peppers ARE better though. 

    As a result, I am the only one eating the peppers and one of these monsters lasts me a week cut up in salads. I don't want they rest to go to waste so I decided to pickle some.

    I used the same technique I used to make my "Dilly-beans"; canned, pickled green beans. You can go back a couple postings and see how I did that.

    I had the leftover juice from two jars of "Famous Dave's Spicy Pickles". In truth, these Famous Dave's pickles are not all that spicy, they are sweet with just a hint of sharpness. I love them and buy them frequently. I thought the sweetness would complement the sweetness of the peppers. Hopefully they aren't too sweet.

    I cut two peppers into strips and filled two sterilized canning jars (pint size jars) with the cut up peppers. Then I poured in boiling pickle juice to fully cover the peppers. I left one half inch of air space in the jar. I lightly sealed the jars with the lid and ring, placed them in a boiling water bath, and boiled them for five minutes. Afterward, I took them out of the water and snugged down the lids so the jars could seal. As they cooled down, I heard the pop, proof they were now sealed.

    Time will tell how well they turned out. I will wait at least two months before I try them so that the flavor permeates the peppers. They should taste good.