Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Nell Wilson’s Famous Pickled Peppers

(Ron Wilson's Mother's Famous Recipe)

Now I usually don't add 2 cups sugar; I'll start out with half a cup, taste the brine, and go from there.  If you have extremely hot peppers, though, the 2 cups of sugar is not too much. My sister, Christine, makes a version of these pickles and uses no sugar at all. And guess what new addition I’ll be putting in my jars this year, Yardboy? Lovage, that wonderful celery substitute. I am already saying “Yum”!

Sterilizing Jars:
Wash jars and lids, then place in big pan, covered with water.
Bring to a boil and boil 15 minutes. Keep in hot water until you're ready to fill them.
Meanwhile, make brine and prepare peppers:

Brine:
6 cups clear vinegar, 5% acidity,
2 cups water, 2 cups sugar (see note above)*. 
Place brine ingredients in non-reactive pan (that means either stainless, enameled or anodized aluminum, not the old fashioned aluminum pans). 
Bring to a boil.

To Prepare Peppers: Wash.  Leave whole with a slit down the center, or cut into slices as desired.  I like to remove seeds if I slice them, but this is optional.  Remember the membrane that the seeds are attached to is the hottest part of the pepper, and the seeds are the second hottest part.  Place peppers in sterilized, hot jars, packing tightly.  Pour boiling brine over, covering peppers. Add seasonings, such as garlic, bay leaf, slices of sweet bell, herbs, etc. as desired, or leave plain.  Seal and let cool away from drafts. Store away from heat and light.  No need to process these as the vinegar, if you use 5%, keeps bacteria out.

That's all there is to this wonderful pickled pepper recipe.  Making your own is so easy and much more crisp and tasty than the store-bought variety.  Chill in refrigerator before serving.

More recipes, etc. on Rita's web site: www.abouteating.com  

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