August 31, 2011

A Peck of Pickled Peppers and Chickens

OK, so maybe not a peck, but four small canning jars worth at least.  Many "pre-paleo" years ago, I found a recipe for these pickled peppers.  I love to grow peppers of all kinds, from screaming hot habaneros to gently searing jalapenos to the mildest banana pepper.  The smaller peppers seem to grow well in my garden and can be quit prolific little devils.  The recipe literally takes minutes to prepare and you are rewarded with hot peppers to put on burgers, in chili, or wherever else you need a little sweet spiciness.    These do have sugar in the recipe.  I cut back a bit and they are still good.  Since you will only be eating these as a condiment, I think you can get by with them on a paleo/primal diet.

Recipe for Pickled Peppers for Canning:
8 cups hot peppers - mixed colors are nice for visual appeal
2 cups cider vinegar - I used Bragg's
1 3/4 cup sugar - this was the original recipe - I used 1 cup
3/4 cup water
1 tsp mustard seed
1/2 tsp salt
garlic cloves
(I also added a sliced carrot because my daughter likes pickled hot carrots.)

Sterilize jars, rings, and lids (this makes about 4 pints).  I used 1/2 pint jars.  In saucepan, place sliced peppers, in enough water to cover.  Heat to boiling and drain (the steam will make you cough and sneeze!).  Pack tightly into jars.  Place 2 garlic cloves in each jar.
Heat vinegar, sugar, water, mustard seed, and salt to boiling.  Pour over peppers about 1/4 inch from rim.  Seal with lids and rings.  Process in a boiling water bath for 5 minutes.  
Check to make sure all lids have sealed before storing.
In other news, my chickens have decided that my patio plants (begonias and an herb garden) are just wonderful for eating.  These pics were taken after I chased them away for the tenth time this evening.  They have also decimated what is left of my tomatoes in the garden.  I am sensing a movable pen in their future.  So far, the two roosters are getting along nicely (1 brahma, 1 buff orpington).  Both breeds are very docile, so I hope their fighting instinct remains dormant since I like them both.  Here is Big Boy Brahma and his pal, Red (we are not too inventive with chicken names since fox attrition is high around here).  And the final pic is CrookyBeak, who is the old lady of the bunch and rules the roost literally.  There are four other hens to keep the boys busy but three are too young to lay eggs yet.  CrookyBeak abstains from sex, deeming herself above the station of the young bucks.


  1. Lovely birds. Brahmas are one of my favorites. Looking to pick up some Silver Laced Wyandottes next spring.

    I really wish I had someone nearby that had an interest in canning and could show me how it's done. I've tried it before, but reading all the terrible stories on botulism psyches me out to where I'm never sure if the food is good after a few days or not.

  2. Ball (the canning jar people) put out a paperback book on canning that has everything you need to know. I only can things that do not need a pressure cooker and just need a water bath (usually pickled or acidic things and fruits). I love the Brahma - he is very docile and big! It will be interesting to see what a Brahma/Buff Orpington cross looks like.