Some Like it Hot-Hot-Hot

Looking back, it was around 2005 when my love affair with capsaicin began.  During this time I could be found wearing mandarin collars and stunning imported silks, mainly because I was a server in one of my best friend’s family owned restaurants.  Sukhothai started it all.

Ever since, I’m always on the lookout for new ways to heat things up in the kitchen… and in the garden!  For the past 3 years I’ve grown Chinese Five Color peppers and this year will be no different.  Not only do these little babies pack a serious heat-punch, they also add a burst of vibrant color anywhere that needs a little livening up!

Chinese 5 color peppers

Last fall, I made the strategic decision to head over the river and through the woods and set up camp in my old stomping grounds… but not without first harvesting all my remaining produce still growing about the property!  With several quart boxes in tow, I was now faced with the challenge of preserving these bright beauties to be savored during the cold winter months.  In years past I’ve both frozen and dehydrated them, but never have I pickled them!

pickled peppers

Pickled Peppers

4 qts peppers – I used Chinese Five Color

4 cups distilled white vinegar

4 cups water

4 tsp pickling salt

olive oil

Wash peppers thoroughly.  Remove core, seeds, and stems of large peppers and coin; small peppers can be processed whole with stems intact.  Make 2 small slits in whole peppers.

Mix vinegar and water; heat to boiling.  Be careful to not boil your vinegar too long as it is rather volatile.  Tightly pack peppers into sterile, hot jars and pour the vinegar-water on top, leaving 3/4″ headspace.  Add 1/4″ olive oil and a pinch of salt, if desired.  Wipe rims, add two-piece adjustable lids and process in a boiling-water bath for 15 minutes.  Remove jars from canner and place on a wire rack for 12-24 hours, undisturbed, so seals may properly set.

Makes 8 pints.

Images and content copyright © 2013 Danielle R Limoge. Recipe courtesy of Putting Food By

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10 Comments

Filed under Boiling-Water Bath Canning, Pickling, Vegan, Vegetarian

10 responses to “Some Like it Hot-Hot-Hot

  1. How do you use pickled peppers? We always have way to many at the end of the season, Chinese 5 included.

  2. The picture of your peppers is one of the most beautiful I have seen on a blog – great job! I also like the canned peppers!

  3. I made pickled jalapenos for the first time this year and feel in love! I bet I’d love these too!

  4. Hi There Danielle, New follower here but big time pepper fan. Just a quick recommendation, if you can get your hands on some NuMex Twilight seeds, I think that you would enjoy this plant, it is very similar to the chinese 5-colour and it sure does pack a punch. If you’re interested feel free to send me an email, as my blog is not yet setup. You can reach me at devoniscool@hotmail.com

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