Pickled Mini Sweet Peppers

February is National Canning Month in the United States. To honor the occasion, Registrar Corp is presenting important information about U.S. Food and Drug Administration (FDA) registration regulations for Food Canning Establishments (FCE).

Canning food in the United States dates back to May of 1862 when Abraham Lincoln signed into law the Agricultural Act that established the U.S. Department of Agriculture.

By 1901 the canning company “Norton Brothers” joined with 60 other firms to form the American Can Company. Canning food back in the early 1900’s was fairly new, and food was canned in different containers, including glass jars and tin cans.

Salt as well as sugar is the secret to canning. Salt flavors and preserves. It also creates a hostile environment for microorganisms that would otherwise spoil foods.

The amount of salt you put in most canned pickling recipes is critical. It also applies to caning other food products.

Salt helps keep the brine and canned food at a balanced pH level that prevents bad bacteria from forming. Sugar can do the same thing, such as in canned jams and jellies.

Nutrients are needed for good bacteria to grow. This is why we use Himalayan salt, which contains 72 trace minerals, minerals we thrive on as well for good health.

In our recipe we also used coconut sugar, in place of white refined sugar. Because of that our pickling brine is not clear, but it has a good pickled flavor.

Let’s get started with our featured recipe, and here is what you will need:

10 ounces mini sweet peppers (yellow, red and orange), ends cut off and remove seeds

2 fresh Serrano peppers, seeded, and thinly sliced

1 cup water

1 cup white vinegar

1/4 cup coconut sugar (or granulated sugar)

2 tablespoons pickling spices

1 1/2 tablespoons Himalayan salt

Weigh 10 ounces of mini-sweet peppers, cut off tops and remove seeds and veins. Place them in a large heat-proof bowl and set aside.

Serrano peppers can be hot, because of their volatile oil content. When seeding them as well as removing the veins, you need to be careful not to touch your eyes, as they will burn.

Avoid direct contact with chilies as much as possible. When working with chili peppers, use a spoon to remove the veins and seeds. First cut the stem, then cut in half from the top to the bottom of the pepper.

Grab the bottom tip of the chili with one hand and slide a spoon under the seeds and veins to completely remove them. Then cut into strips and cut in half each strip depending the length of the chili pepper.

In a medium stainless steel saucepan combine water, vinegar, sugar, pickling spices, and salt.

Cook, stirring occasionally, over medium heat until sugar and salt has dissolved.

Pour hot vinegar mixture over peppers and cool, until brine temperature reaches about 75 to 80 degrees.

Making sure the jars are sterilized, transfer sweet peppers to two 4 cup glass containers with lids. Add in even amounts of the Serrano chilies to each jar.

Pour in even amounts of brine to each jar, and top with a lid, making sure it is on tight. Refrigerate for at least 1 hour or up to 1 month.

If you want that true pickled flavor, our experience has shown to wait about one week before opening a can of your Pickled Mini Sweet Peppers. Allow the pickling flavors to ferment and bring out their flavors.

When you do open a can, enjoy the crunchy flavor of the Pickled Mini Sweet Peppers.

NOTE: Three (3) mini-sweet peppers have 200% of your daily need for vitamin-C

For more great recipes visit: Splendid Recipes and More

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