 |
|
|
|
|
|
 |
|
Serving(s) |
|
|
|
|
Three 1 L (4 cups) jars |
|
|
|
|
|
|
|
|
|
|
|
|
|
| General Category : Pickles-Salsa-Relishes |
|
| Food Group : Vegetables |
|
| Preparation Method : Boil/Simmer |
|
|
|
|
| Only seasonally available, cherry peppers are thick-fleshed and extraordinarily tasty, sweet yet slightly hot. Wonderful in stir-fries and sauces, they also make fabulous pickles; the Jewish-style ones I grew up with inspired this recipe. Italians and Greeks also stuff them with cheese and preserve them in olive oil. A little juggling of the jars ensures that pickling brine, not air, fills the hollow peppers. |
|
|
Ingredients
|
|
• |
3 lb (1.5 kg) cherry peppers |
|
|
• |
3 tbsp (45 mL) dill seeds |
|
|
• |
3 tbsp (45 mL) coriander seeds |
|
|
• |
30 black peppercorns |
|
|
• |
18 whole cloves |
|
|
• |
3 cups (750 mL) white vinegar |
|
|
• |
1/3 cup (75 mL) salt |
|
|
• |
12 cloves garlic, smashed |
|
|
|
|
|
|
Preparation
|
|
Rinse peppers; let dry completely. Snip off stems at bases. Cut lengthwise slit down each pepper.
Place three 1 L pickling jars on rack in boiling-water canner; bring to boil. Into each hot jar, pack peppers up to shoulders; add one-third each of the dill and coriander seeds, peppercorns and cloves.
In saucepan, bring vinegar, salt, garlic and 3 cups/750 mL water to boil; reduce heat and simmer for 3 minutes. Straining out garlic through sterilized sieve, pour vinegar mixture into each jar, leaving 1/2-inch/1 cm headspace; with sterilized spoon, press lightly on peppers to release any air inside. Screw on lids, then invert jars and let stand for 2 minutes, shaking occasionally. Lay each jar on side, roll back and forth, then set upright and invert; repeat several times. Set right side up and remove lids; with sterilized spoon, press lightly on peppers to release any air still inside. Top up with remaining vinegar mixture (or, if none is left, with 1:1 mixture of vinegar and boiled water), leaving 1/2-inch/1 cm headspace. Screw on lids until resistance is met; increase to fingertip tight.
Place jars in canner, cover with water and bring to boil; boil for 15 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check that jars have lids that curve downward; refrigerate any that do not for up to 3 weeks.
Makes three 1 L jars of 20 to 24 peppers each.
|
|
|
Nutritional information
|
|
Per pepper: about 6 cal, trace pro, trace total fat (trace sat. fat), 1 g carb, trace fibre, 0 mg chol, 271 mg sodium. % RDI: 1% iron, 7% vit A, 50% vit C, 1% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: September 2007
|
|
|
