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Hot Peppers

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Is there anything better than HOT PEPPERS?  You can use them fresh, dried, frozen and even pickled! And in our household – we do all four!
Here is a recipe from Colorado State University Extension on how to can pickled hot peppers.

Pickled Peppers
5 pounds peppers (Serrano, jalapeno, banana, pepperoncini, cubanelles)
1 Jalapeno per jar (if desired for hotness)
1 clove garlic per jar
6 cups vinegar
2 cups water
1 tablespoon plus 1 teaspoon pickling salt
1 tablespoon sugar, if desired
*Note: May use a variety of peppers to equal 5 pounds (4 quarts).
Yield: Makes 7 to 8 pints

Procedure: Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips. Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace. Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace. Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath. For best flavor, store jars five to six weeks before opening.

Radical Roots Farm is located on Creek Road (also known as Dorr Drive) in Rutland.  We are directly across the street from #531 Creek Road, Rutland Town, VT. Look for our sign in front of our farm stand.


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