Here is a very easy recipe for making pickled peppers. The peppers may be eaten a day or two after canning, but are better if you wait a month or more.
Pickeled mixed peppers
Ingredients
- 2lb small mixed peppers
- 3 cups water
- 3 cups white wine vinegar
- 3 teaspoons fine sea salt
- 6 cloves garlic (peeled and germ removed)
- 6 sprigs thyme (washed and shaken dry)
- 1 tablespoon black pepper corns
- 1 tablespoon whole anise seeds
Preparation
| 1. | 
Heat the vinegar, water and salt to 160 degrees F (vinegar is unstable at high heat, so should not be boiled). Simmer without reducing for 5 minutes.
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| 2. |  Wash the canning jars and lids. Wash the peppers and then put a t slits in the side of each (if the peppers are very large, they can be cut in half). |
| 3. | 
Fill the jars with peppers, packing very tightly, as the peppers will shrink a bit when they are cooked. Add a garlic clove, thyme sprig, peppercorns and anise seeds to each jar.
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| 4. | 
Fill the jars with the hot vinegar solution, leaving 1/2 inch head space. Close the jars tightly with 2 piece canning lids.
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| 5. | 
Process the jars in a hot water canner held at between 180 and 185 degrees for 15 minutes. Remove and cool away from drafts.
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Barnaby Edwards