Marchant Peppers Recipes

EASY PICKLED PEPPERS RECIPE

Steps:

• Place pepper rings in a sterilized quart jar. Set aside.
• Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
• Refrigerate the peppers up to one month or process in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
• Allow at least 24 hours before opening the peppers for the best flavor.

MARCHANT PEPPERS

Steps:

• Bring brine to a boil, remove from heat and cool.
• Clean peppers, trim stems as desired.
• Pack into sterilized jars, with garlic.
• Add alum if using, fill with brine.
• Wipe jar rim, cover with sterilized lid, screw on ring.
• I have a 2 quart jar which I sterilize to store the extra brine in, to use when I pick more peppers.
• I have always waited 6 weeks for the pickling, because my mom did!

PICKLED BELL PEPPERS

Steps:

• In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.