When I think of pickling I think of a big production where there are pounds of the desired ingredient to be pickled. Several hours and multiple quarts later you are done.

It doesn’t have to be that way.  Sometimes you have just a bit of produce that you’re not going to eat fresh. I suppose you could blanch and freeze it, but I want to enhance the flavors, besides, I don’t have a big freezer. Canning is way to capture summer in a jar. Pickling is a way to do that.

Recently I harvested a scant 1/2 pound of sweet Hungarian Wax peppers, and some small green onions that seem the perfect size to jar up.

You could use any pepper you want – jalapenos’s come to mind, and that would be similar to the Cowboy Candy I made in the past.

The pickling solution is a common and super easy one.

Pickling Solution: for 2 x .5 pint jars ( I doubled this since I have 4 cups of produce)
2 cups white vinegar
1/3 cup sugar – you can double the sugar if you want really sweet pickles. I like them slightly sweet
1/2 teaspoon mustard seed
1/2 teaspoon celery seed

About 1/2 pound of peppers sliced – stem ends and seeds removed
2 cups peeled and rinsed green onions

Directions:
Prepare jars, lids, bands and put water bath on to boil

Combine all pickling solution ingredients into a non-reactive pot and bring to a boil, stirring to dissolve sugar

Pack vegetables into half-pint jars.

Pour hot pickling liquid over veggies, wipe rims, top with lids and bands

Process in hot water canner for 10 minutes.

After cooling let steep for 2 weeks before using. The peppers should be great on burgers or with any grilled meat and the onions will be awesome on a charcuterie plate!

Until next time, Eat Well & Keep Digging!

 

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