Preserving peppers in vinegar and salt is super easy. It takes minutes to put this dish together and it’s a great way to preserve peppers. It takes a few days to ferment and once it’s ready it’s a healthy and tasty snack or an addition to salads or sandwiches.
One of my favorite varieties of peppers to grow in the summer garden is Lunchbox peppers. They are relatively easy to grow and each plant produces a ton of peppers.
We eat most of them as a snack right in the garden, but since each plant produces so many peppers I’m often left with a lot of peppers that I have to somehow preserve.
Pour in white vinegar to cover all peppers. Cover with a plastic lid if possible, as the vinegar will gradually corrode metal lids. Store the jar in the back of your refrigerator for up to 12 months. The peppers will stay crunchy for a few months but will gradually soften.
Serving Peppers in Vinegar and Salt…
These peppers are a very healthy snack! Just grab a couple to munch on when you feel the urge for a little snack. I often serve them as a side to a sandwich too. They are a great side for a pulled meat wrap, a bbq sandwich, or a hamburger. They are also a great addition to Southwest chicken chili or a shakshuka dish.
I also often add them to salads. I add them to a Mediterranean egg salad, a tuna salad, or a chicken salad. And I was thinking that they might be a great addition to casseroles too, like this Mediterranean zucchini casserole.
This is such a simple recipe that I think that every homesteader should have on hand, not just for preserving peppers, but for other vegetables as well. I hope that you’ll give it a try!
How to Preserve Peppers in Vinegar and Salt…
Step 1 – pack the jar. Start by washing the peppers and getting rid of the stem…
Next, make a little slit in the bottom half of the pepper. If you are doing this with bell peppers, you’ll cut them into large pieces and remove the seeds. The little lunchbox peppers have hardly any seeds in them, so we used them whole but made a little cut so the vinegar and salt can get inside.
Keep going until the jar is full. Make sure to leave about 2” of headspace.
Step 2 – add seasonings. Take one garlic clove and crush it (no need to peel it), then add it to the jar. If you choose to use any other seasonings, add them as well.
Step 3 – add the brine. Once the jar is packed with the peppers and the seasonings, it’s time to add the brine. First, add between 1/2 – 1 cup of vinegar to a half-gallon jar. If you use a quart, add between 1/4 -1/2 a cup of vinegar. How much you add only depends on how much you like vinegar. If you like the taste add more, if you don’t love the taste of vinegar, add less.
Next, boil some water. To every cup of boiling water, add one teaspoon of salt…
Mix to dissolve the salt and add to the jar. Keep filling your cup with boiling water, add salt, mix, and add to the jar until the peppers are covered with the brine.
Step 4 – add fermentation weight and close the jar. You want to make sure that you keep all the peppers under the brine. The best way to do that is to use a fermentation weight. Place the weight on top of the peppers and push down a bit to make sure that all the peppers are submerged in the bring. Then, close the jar with a clean lid.
Gently turn the jar a few times to mix the vinegar that we added at the beginning with the rest of the salty brine.
Step 7 – let ferment. Since we added vinegar, we should call these peppers pickled peppers, however, they behave much like fermented peppers because there is a salty brine in there as well. So set the jar of peppers on the kitchen counter at room temperature to pickle/ferment for about a week…
You’ll notice that after a few days the peppers start to change their color and the brine starts to get foggy, that’s normal and part of the process. You’ll also notice some bubble action. You’ll see some bubbles starting to rise to the top and maybe some foam forming on the top.
Don’t remove it, but you do need to make sure to burp the jar, or in other words, let some of the gases that form inside the jar escape. To do that, once a day, simply twist the lid open, don’t lift it, just twist it open for a couple of seconds and then close it again.
After a week to two weeks (depending on the size of jar that you are using), you’ll notice that the brine turns clear again. It will never be as clear as it was when we first added it but the fogginess will disappear. This means that your peppers are ready to be served and stored.
You want to store your jar in cold storage. If you have a root cellar, that’s best. If not, the fridge will do fine. The jar can stay in room temperature for a few weeks, however, I find that the peppers soften and lose their crunchiness much faster than if stored in cold storage.
Preserving peppers in vinegar #rebelcanners
FAQ
How long will peppers last in vinegar?
How long will pickled peppers last?
Can you store chili peppers in vinegar?
Can pepper vinegar go bad?
Can You preserve peppers in vinegar & salt?
Preserving peppers in vinegar and salt is super easy. It takes minutes to put this dish together and it’s a great way to preserve peppers. It takes a few days to ferment and once it’s ready it’s a healthy and tasty snack or an addition to salads or sandwiches. One of my favorite varieties of peppers to grow in the summer garden is Lunchbox peppers.
Is it safe to consume a heaped teaspoon of black pepper per day?
Black pepper is a common culinary spice and has been used for its medicinal properties for centuries. However, consuming a teaspoonful of black pepper a day may not be safe for everyone. Black pepper contains a chemical compound called piperine, which can interfere with the absorption of some medicines and food supplements. In addition, excessive ingestion of black pepper can cause gastrointestinal irritation, nausea and vomiting.
How long can you keep peppers in a jar?
Pour the brine over the top of the peppers until they are completely submerged. Top off with more brine or vinegar if settling occurs. Add a lid to the jar and refrigerate for 2 to 3 weeks before enjoying. Use within 6 months for best quality and flavor.
Can you use vinegar as a preserving fluid for peppers?
Select a strong vinegar. Vinegar can be used as a preserving fluid for peppers, provided it’s the correct type of vinegar. Try to use a high-quality vinegar with at least a 5% acetic acid content (or 50-grain strength). ). Avoid using homemade vinegar unless you can be sure it meets this level of acidity.