Bunky Chinnis of Ravenel, South Carolina, south of Charleston, grows jalapenos, banana peppers, and cayennes in his summer gardens, then puts them away as they mature. This is my version of his pickling recipe, which you can divide in half without fear of failure.

Ingredients

  • mixed hot peppers
  • long slices of carrot (optional)
  • 1 garlic clove, peeled, per jar

For the Pickle:

  • quarts white vinegar
  • 3 cups water
  • ½ cup pure salt
  • 1 large or 2 medium onions, peeled and chopped ( cups)
  • 2 tablespoons ( cup) mustard seeds (if you like them very hot; if not, use cup celery seeds)

Method

Pack 4 sterilized quart jars, or an equivalent, with mixed hot peppers. (Wear rubber gloves while working with the peppers.) Add some long slices of carrots to the jar for color and diversity if you wish. Add the garlic. Mix the ingredients for the pickle and boil in a nonreactive pot for 30 minutes, covered.

After 30 minutes, pour the boiling liquid over the peppers in the jar. Seal and process in a boiling water bath for 10 minutes.

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