{"id":2707,"date":"2012-09-16T17:04:01","date_gmt":"2012-09-16T21:04:01","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=2707"},"modified":"2012-09-16T17:04:01","modified_gmt":"2012-09-16T21:04:01","slug":"pickled-peppers","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=2707","title":{"rendered":"Pickled Peppers"},"content":{"rendered":"

The gardening season is winding down. The garden is still producing, but we’ll be starting our corn and soybean harvest soon and there won’t be time to work in the garden.<\/p>\n

We’re still getting lots of peppers and tomatoes, so I picked some banana peppers, a few cayennes, and some green tomatoes to pickle today.<\/p>\n

\"\"<\/a>
Pickled Peppers<\/figcaption><\/figure>\n

The recipe for these is based on a recipe from David Lebovitz<\/a> who says he got it from a Michael Symon book.<\/p>\n

\n

Pickled Peppers<\/b>
\nYields one quart<\/i><\/p>\n

Enough garden vegetables to fill up a quart jar. Mild or hot banana peppers, jalapenos, green tomatoes, etc are all good. <\/p>\n

Ingredients<\/b><\/p>\n

1 1\/2 cups water
\n1 1\/2 cups white distilled vinegar
\n1 1\/2 tablespoons sugar
\n1 1\/2 tablespoons kosher salt
\n1 bay leaf
\n2 cloves garlic, peeled
\n1 tablespoon black peppercorns<\/p>\n

Process<\/b><\/p>\n

Put the bay leaf, garlic cloves, and peppercorns in a quart canning jar<\/p>\n

Stab each pepper three times with a sharp paring knife and put them in the quart canning jar. Tuck whatever vegetables you’re using in with the peppers. Fill the jar as tightly as you can. Leave a 1\/2 inch or so at the top.<\/p>\n

In a saucepan, bring the water, vinegar, salt, and sugar to a boil, then reduce the heat and simmer for five minutes.<\/p>\n

Remove from heat and pour the brine over the peppers. Wait a few minutes, the peppers may slowly fill with brine. Top the jar up with brine, covering the vegetables. Put a lid on the jar and let cool. Once cool, refrigerate for at least a week before using. <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The gardening season is winding down. The garden is still […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,11],"tags":[],"class_list":["post-2707","post","type-post","status-publish","format-standard","hentry","category-cooking","category-skunk-hill"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/2707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2707"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/2707\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}