Sliced pickled peppers are a perfect way to preserve fresh peppers from the garden. Packed in jars with herbs, horseradish, and a touch of salt, these crisp peppers are perfect for snacking, topping sandwiches, or adding a burst of flavor to your favorite dishes.
Ingredients:
- 2 lbs firm, meaty peppers
- 1 cup 10% vinegar
- 2 cups water
- 1.4 oz salt per pound of peppers
- Grape leaves (optional)
- Horseradish root, cleaned
- Fresh dill
Instructions:
- Select firm, meaty peppers and let them sit in a cool place for a short time until slightly wilted—this makes them easier to slice and pack. Slice the peppers into thin strips.
- Prepare the pickling liquid by combining 1 cup of 10% vinegar with 2 cups of water. Bring to a boil, then remove from heat and let cool.
- In a sterilized jar, place a grape leaf at the bottom (if using), a piece of horseradish root, and a sprig of fresh dill. Add a layer of sliced peppers on top. Sprinkle 0.14 oz (about 1 tablespoon) of salt per pound of peppers over the layer.
- Continue layering the peppers, adding a portion of the cooled pickling liquid every 4 inches until the jar is full.
- Press the peppers down gently to remove air pockets. Place two small sticks in a cross shape on top to keep the peppers submerged in the liquid.
- Seal the jar tightly and store in a cool, dark place. The peppers will develop flavor over time and are ready to enjoy in a few days.
