Refrigerator Pickled Peppers
1:34 PM
The best thing about a summer garden is all the lovely produce. Sometimes we get ton of crops and other times the local critters like to get into the garden and eat our food!
When we have an abundance of produce I like to can and even pickle some items for food storage. I used to be a little intimidated with the whole canning process, but it is actually pretty easy.
My major tip is ALWAYS follow a trusted recipe when canning, as they have been tested for potential food born illnesses and it is important to have the right acidity to keep these items fresh.
Here is the recipe:
Refrigerator Pickled Peppers
3 1/2 cups water
1 1/4 cups white vinegar
2 1/2 pounds of banana peppers cut into one inch pieces
3 cloves garlic whole
1 onion chopped
2 teaspoons sea salt
1 tablespoon pickling spice
Stir water, vinegar, and sea salt in a saucepan over high heat. Bring to a boil, then remove from heat and cool completely.
Combine peppers, garlic cloves, onion and pickling spice in a large glass container(s). Pour cooled vinegar mixture over pepper mixture. Seal container with lid and refrigerate for at least 3 days.
Serves 40
Keto pro-tip: These come in handy during the early stages of keto when you may end up with the keto flu, as it is commonly known -- as well as eating other acidic foods.
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