Friday, August 12

Cajun Peppers

I'm a little canning crazy right now and I've been preserving things left and right. It feels so productive, old fashioned and relaxing! I'm afraid I'm in a bit of a canning trance (and currently stained red from pitting cherries-but that's another post). My favourite part is getting new ideas, finding interesting local produce and preserving for the dead of winter when I can't even remember what warm weather feels like. My mom picked up some nice sweet yellow peppers at a farmers market and we wanted to try something a little new so we ended up with Cajun Pickled Peppers, we haven't tried them yet since they will rest a couple months but I think they're going to be great!

note on canning: it is very important to use proper canning methods and sterilize everything! Here is a link

Cajun Pickled Peppers

1.3 kg sweet yellow/green peppers
7tbs kosher salt
4 garlic cloves peeled
2 tbs black peppercorns
2 tbs pink peppercorns
2 tbs cajun spice mix
4 cup vinegar
5 cup water

  • clean the peppers and slice them into about four segments each, removing the stem, seeds and white membrane.
  • place a garlic clove in each sterilized jar, then evenly divide the peppers between the four jars (they need to be packed in pretty tightly).
  • Make the brine by combining the vinegar, water, salt, peppercorns, and cajun spice over medium heat till the salt fully dissolves and comes to a simmer.
  • Pour the brines into the jars over the peppers (leaving a half inch of head space) and seal the jars with the sterilized lids. At this point you can store them in the fridge instead of preserving them and eat them in about a week. They should last about 3 weeks.
  • Process the jars in a water bath for 10 minutes.
  • As the jars cool they should vacuum seal; there should be a little popping noise and the metal lid will be indented a bit. The ring can be removed after this point. Store in a cool dark place up to a year.

Great Balls of Fire - Jerry Lee Lewis

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