EDITOR’S NOTE (aka words from MOI): In doing a little blog cleanup, I noticed we have 10, count ‘em, 10 out-standing draft posts! They’re just sitting there behind the scenes, collecting dust on their little periods and exclamation points. One of them is this gem, which I wrote out specifically so I could re-create my favorite canning recipe of the past two summers. Read on and savor the mental image of a balmy late-September day, when this post was initially drafted!
In addition to drinking beer in the fall sunshine with friends and hanging with the chickens, I also canned a couple more jars of hot peppers today. Since I talk so much about how freaking amazing they are (and since I’d like to have a good record of the actual recipe I use), here’s the secret recipe. Shhh… don’t tell.
HONEYED HOT PEPPERS OF MAGIC AND DOOM
- 1-1.5 pounds hot green peppers (cayenne, jalapeno work well) or a mix of hot and not-hot
- 3 cups cider vinegar (sometimes I do half and half with white vinegar)
- 1 cup water
- 1 tbpsn kosher salt
- 1 tbpsn honey
- 1 bay leaf per jar
- 1 clove of garlic per jar
- a dash of whole peppercorns per jar
- a dash of whole allspice per jar (if you’ve got ‘em)
Slice peppers into 1/4″ to 1/2″ rounds and set aside. Dissolve honey and salt in vinegar and water and bring just to a boil. Prepare water bath canner and 1/2-pint jars. Once all is good to go with your canning setup, put 1 clove garlic, 1 bay leaf, dash of peppercorns, and dash of allspice in each jar, stuff with peppers, then ladle vinegar mixture in to 1/2″ headspace. Repeat until all your peppers are gone. Then bring water bath canner to a boil, boil for 10 minutes, let sit for 5 minutes in water bath canner, remove to towel, let sit overnight… then SCARF THEM DOWN.