Pickled Cherry Peppers

I love fall in Oklahoma because you never know what you will get.    You might take a snow day off school before Thanksgiving or you might be able to still wear flip flops to school the day before Thanksgiving break.    Who knows?  (You do realize I could quote Will Rogers at this point, but I won’t.)

I love fall in Oklahoma because that is usually when we get the best produce from the garden, especially when it comes to the  peppers.2013-10-12 11.18.36

Besides the requisite jalapenos, I planted some cherry peppers and had moderate success with them.    I love to grab these pickled beauties off of salad bars when they are offered so I decided to try my hand at pickling my own.    I used this recipe from Martha Stewart.    (Martha calls for hot cherry peppers, but mine were mild.)

Pickled Cherry Peppers
from Martha Stewart

2 lbs. cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
3/4 t. whole black peppercorns
4 c. white vinegar (at least 5 percent acidity)
1 1/3 c. water
1/4 c. sugar
1 1/2 t. coarse sea salt

Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.

Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

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Martha says to serve this over a soft cheese like Burrata.     I like them chopped and stirred into some hummus!

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My lunch!


Hey, Abigail.   Hope you are feeling great today and enjoying some fall weather too.   Here is another prickly flower for you today.   I just absolutely love it when the cacti bloom!2013-09-25 18.47.14Hugs and giggles!   Whoops!   And, happy belated birthday!!!!!

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