Pick a peck of peppers to pickle

A peck? Quite honestly, I'm not sure how many peppers it would take to fill a peck! This is how much I used. And as you can see, I also have some green tomatoes, sweet green peppers and cherry peppers thrown into the mix. Oh, yes, can't forget the okra, there's not much, but it's there.



I used two different recipes, both are cold-pack, meaning, to me at least, the jars are not processed in any way shape or form, and must be refrigerated, and consumed within a reasonable amount of time.


Pickled veggie recipe #1

Sterilize jars, lids, etc.
Wash vegetables and place in jars.

Place in pot and bring to a boil:
10 peeled garlic cloves
2 quarts white vinegar
16 tablespoons pickling salt
2 tablespoons celery seed.

Pour over vegetables and seal.





Pickled vegetable recipe # 2

Sterilize jars, lids, etc.
Wash vegetables and place in jars.
Put 1 and 1/2 tablespoons pickling spice and several peeled, cracked garlic cloves into each jar.

Bring to a boil:
1 and 1/2 cups white vinegar
8 teaspoons pickling salt or kosher salt
2 quarts water

Pour over vegetables and seal.


These two recipes produced 8 quarts of pickled veggies. The jars must be refrigerated for at least 4 weeks to achieve full flavor fantasy! So sometime in early November I'll be cracking open a jar and fighting with Youngest Son and Husband for the luscious garlic cloves!

mmmm...definitely good eats.