Canning 101 - The Basics for Beginners

Canning 101! Learn about hot bathing, old-fashioned pressure canning and even the NEW way to pressure can as Tim and Nicki share some canning secrets and tips.

Finished Pickled Okra

I let the okra pickle for about 7 weeks. Iwas very good. Not quite as hot as I wanted, but that is ok...

Pickled Okra

I made some homemade pickled okra. Added habanero peppers for a fire flavor... Here's the recipe: GARLIC OKRA PICKLES 3 lbs. fresh whole okra pods, 3 to 4 in...

Traditional English Style Pickled Onions

This is how to make pickled onions the traditional english way. Just the way your nan made them (brown). Not like chip shop onions, ergh! My Grandad taught m...

Pickled Garlic Peppers and Onions - E115

Pickled Garlic Peppers and Onions (Hot Bath) Ingredients: 8 1pt. Ball Canning Jars 3 Each Lrg. Red & Green Bell Peppers 3 Lrg. Onions 8tsp-40g Chopped Garlic...

Delicious Pickled Bell Peppers Recipe

Peter Piper picked a peck of pickled peppers...


You can pickle any kind of pepper. I think jalapenos are probably the most common type to get pickled. I personally have a fondness for for . I think they make a lunch time sandwich more fun. They can be made more colorful by including some red or yellow peppers.

I usually make them with just garlic, but this time I decided to throw in some ginger too. A fun thing about pickles is that you can be creative about what spices you use.


Bell peppers happen to be just about the right height to fit 1/2 pint. They are kind of short for the pint jar I have them pictured in, so they are floating to the top.

Four peppers makes about 3 pints, so it is easy to determine how many jars you need.
Since the brine recipe here came from The Complete Book of Small-Batch Preserving:, it only makes enough for three 1/2 pint jars. It can simply be multiplied to fit the amount you are making.

Brine (for 1 1/2 pints)
1 1/2 cups vinegar
1/2 water
2 Tbs sugar
1 tsp canning salt


Cut the peppers into strips. Bring the brine to a boil. Put a garlic clove in each jar. Pack pepper strips into jar in a vertical position. Cover with brine leaving 1/2 inch inch headspace and process in a water bath. Process 1/2 pints for 15 minutes or pints for 20 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes




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The Verdict on Pickled Carrots

A couple of weeks ago I made pickled carrots for the first time. Now that they have had time to soak up some of the flavor from the spices, I figured it was time to give them a try. I also asked several other people to try them so that there was more than just the opinion of one person who doesn't care much for carrots in the first place.


First let me say that they were much crisper than I had expected. The processing in the water bath really didn't turn them mushy.

The second recipe in the post (the one with cinnamon and sugar in it) definitely went over the best. The reaction to that one ranged from, "that is not bad," to, "that is good." It was definitely my favorite, between the two recipes.

The general reaction to the first recipe (the one with parsnips in it) was that it was too sour. I figured that everyone was just trying them plain when they gave that opinion, so I decided to see how they tasted in a salad. It was an improvement to have a big bite of lettuce and some dressing with them, but I still felt that they were too sour.

As a person who does not like carrots much to begin with, I am not sure if I will try pickling them again. Still I am glad that I started blogging because it lead me to try something new and I think it is good for me to try new things.

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