There are many different ways to use up vegetables before they go bad. You can parboil and freeze them after cooling, cook them into a soup, or give them away. Pickling is another option, especially if you love that pickled taste.
The process of pickling is growing in popularity as more and more people start growing their own food. Peppers are an ideal choice for pickling since the process allows them to retain their flavor and much of their nutritional value.
Best Peppers for Pickling
There are, of course, many types of peppers—from the common bell peppers to the sweeter, more pointed varieties. As a general rule, if you enjoy a certain type of pepper straight from the garden, on a pizza, or cooked in a meal, you'll probably like it pickled, too. It’s up to you and your crop which peppers you opt to pickle, but keep stronger flavors away from the milder ones. That once gentle and sweet yellow pepper will take on a much hotter taste if pickled together with spicier varieties.
Pickling Peppers Safely
In addition to your batch of peppers, you'll also need some jars. Sterilize the jars along with their lids prior to the pickling process so they'll be ready and waiting when the peppers are done.
First make sure the jars are free from cracks and scratches. Then, you have a couple of different options for sterilizing them. The easiest way is to run them through the dishwasher on the hottest setting. If you use this method, make sure that the jars and lids are the only thing in the dishwasher—save your dirty dishes for another batch.
Alternatively, you can start by washing the jars and lids by hand. Then, place them on a baking sheet covered with parchment paper and heat in the oven for around 10 minutes at 340° Fahrenheit (170° Celsius).
If you've tried this process before, which varieties of pickled peppers are your favorites?
Are there any special combinations that you particularly like?