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Sweet Peppers
Here are two recipes for Sweet Peppers. Both feature mild Anaheim Peppers, but one version is referred to as a hot pack because the peppers are cooked in boiling water. The other version is packed without cooking. The cold pack peppers retain their bright green color. They are crisp and crunchy when you bite into them. The hot pack peppers have a softer texture and a subdued color. The hot pack style will seem familiar to most people. The cold pack version has a longer shelf life so it is a nice alternative. The yield from the two recipes reflects the potential for using the peppers while they are fresh.
Sweet Peppers - hot pack
Ingredients:
- 1 pound Anaheim mild green peppers
- 1-1/2 cups water
- 1-1/2 cups Apple Cider vinegar
- 1/4 cup Cane Sugar
- 1 tablespoon Salt
extra items:
Preparation:
Prepare the peppers by cutting the tops off and splitting the bodies into halves. Wash out the seeds, and peel the placenta away from the green pepper flesh. Slice the peppers into Julienne strips approximately 3 inches long and 1/4 inch wide.
Set the pepper slices aside.
Combine the water, vinegar, sugar, and salt in a medium to large saucepan and bring the contents to a rolling boil.
Place the peppers in to the boiling mixture. Do not reduce the heat.
Stir the peppers occasionally while they simmer. Observe when the boil resumes to roll, and cook the peppers for only a minute longer.
Transfer the peppers to the 1 quart Mason Jar. Pour the marinade over the peppers and fill the jar. Let the contents cool. Use a water or ice bath if you are in a hurry.
The Sweet Peppers can be served immediately. The remainder of the peppers can be stored in the refrigerator and used as condiments.
Sweet Peppers - cold pack
Ingredients:
- 2 pounds Anaheim mild green peppers
- 2 cups water
- 2 cups Apple Cider vinegar
- 1/2 cup Cane Sugar
- 1/2 cup Salt
extra items:
Preparation:
Prepare the peppers by cutting the tops off and splitting the bodies into halves. Wash out the seeds, and peel the placenta away from the green pepper flesh. Slice the peppers into Julienne strips approximately 3 inches long and 1/4 inch wide.
Pour 1/2 cup of salt into each jar and cover the peppers with water to make a brine solution.
Place the jars of brined vegetables in the refrigerator to soak overnight. This is an essential step to assure that the vegetables will remain crisp in the marinade.
Pour the brine off, tap the peppers out of the jar and into a strainer. Rinse the peppers and the jar well. Place the peppers back in the jar.
Add 1/2 cup of Sugar to each jar.
Pour 2 cups of Apple Cider Vinegar into each jar
Add 2 cups of water to each jar
The marinade should cover all but the tops of the floating peppers. If more fluid is required, maintain a 50/50 mix with vinegar and water.
Close the jar, shake them vigorously, and then store the peppers in the refrigerator.
Let the peppers marinade for three days before serving. Shake the jar occasionally to mix the flavors.
Serve when ready.