{Handmade} PERFECTLY PALEO PICKLED PEPPERS

Perfectly Paleo. Perfectly quick. Perfectly easy. Perfectly delicious. You must give them a try!

~~~~~~~~~~~~~~~PERFECTLY PALEO PICKLED PEPPERS~~~~~~~~~~~~~~~

Yield:

2 pints

Experiment Length:

10 minutes + overnight rest

Materials:

6 jalapeños, sliced to desired thickness (I did 0.25 inch slices) 

1 each yellow, red, & orange bell peppers, sliced in about 0.33333 infinity and beyond! inch strips and halved. (The halved strips are easier to pack into jar halved. Leave in long strips if you like though.)

2 pint-size jars--canning, store-bought salsa, or pickled jalapeño 

Pickling Liquid for both variations of pickled peppers, half for only one variation:

.5 c filtered water

0.75 c apple cider vinegar

1 tsp sea salt

heaping 0.25 tsp peppercorns

0.5 lemon

Procedure:
Sauté bell peppers in 1 tbs. olive oil in a skillet for a five minutes until slightly browned and bubbly. Only stir/flip every couple minutes to allow the "flavor in the brown"...on that note: don't you just love Carla Hall from the Chew? End of side note. Okay, where were we? Oh yes...

Fill/pack jalapeños into one jar. I used an old store-bought pickled jalapeno jar I had saved...how perfect. Set aside.

Remove bell pepper strips from skillet & fill/pack into a second jar.

In browned bits of bell pepper skillet, (if only doing jalapeños, you can just heat up 0.5 tbs olive oil in a small skillet & proceed) heat the water, vinegar, salt, pepper, and lemon juice & half (just throw it on in the jacuzzi) over medium-high. Once the mixture comes up to a slight boil, turn off heat & ladle into canning jars. Fill until the peppers are completely submerged. 

Rest lids on top of jars (don't twist on) & cool on counter overnight and up to 3 days. Refrigerate & enjoy! 

Results:

Perfectly delicious! We had with dinner on top of salad. Excited to try them in tuna salad next.

Discussion:

Remove seeds & membranes for milder pickles. Some (me) like it hot! Some, not. :-( That's okay...just remove 'em.

The hot pickling liquid will slightly cook the jalapeño slices, turning them from bright green to muted yellow-green. I chose to keep them raw versus sautéing to maintain maximum crunch. If you prefer a milder, roasted flavor, sauté in skillet after removing bell pepper strips.

Some ideas on how to use...

Great topper for salads, baked potatoes, eggs, fish, steak, in tuna or chicken salad, and more!

How would you use these perfect pickled peppers?

{Handmade} GIARDINIERA for CANNING

Homemade Giardiniera....yum!

I am new to the wonderful world of canning and have so much fun making homemade versions of canned and pickled foods that I love. I don't know why I hadn't tried giardiniera earlier on in my life. I always have a hard time spelling & pronouncing it and still do not know if I am pronouncing correctly. I was anti-pepper and cauliflower up until a couple years ago. I have always loved pickles, but I was a pickle purist and didn't see how any pickled food could be better than pickled cucumbers. Again, why? Oh well...no use pondering all the delicious pickled yum-yums I've passed on over the years. Instead, I choose to make & eat more of it now!

Below is my first giardiniera experiment. I researched a  peck of pickled peppers bunch of different types and methods & combined my findings to create....duh da da daah....the perfect homemade giardiniera!! At least I hope it is...you have to let it sit at least two weeks before inhaling eating. For now, the lovelies are just sitting pretty on my counter smiling at me. What? Veggies can totally smile. I will add comments in a couple weeks so you all know the results.


~~~~~~~~~~~~~~~~~~ GIARDINIERA for CANNING ~~~~~~~~~~~~~~~~~~

Portion sits overnight, but active prep & cooking takes about 1 hour. Yields 6 pints. Keeps up to 1 year.

Materials:

Veggies

2 English cucumbers, sliced in rings & quartered

4 stalks celery, sliced on a diagonal        

2 large carrots, peeled & thinly sliced

0.50 head cauliflower, cored & chunked in small bite-size bits

0.5 bag sweet bell peppers, seeded & sliced in rings 
          (alternatively, you can use 1lb mixed bell peppers)

2 each red (Fresno) & green jalapenos, sliced in half-rings......
          To seed or not to seed?! I left the seeds & membranes in the Fresnos and in 1 jalapeno,   
             but seeded the other jalapeno. It's up to your taste-buds how hot you like it.

0.25 large sweet onion, sliced

Pickling Liquid

1 c. each Cider, White Wine & Red Wine Vinegars

3 c. water 

2 tbs. + 1 tbs. sea salt

1 tsp. red chili flakes


Additional Jar Fixings

black peppercorns

6 bay leaves

1 head garlic, separated out & peeled

6 sprigs oregano or marjoram......whichever is more to your liking


olive oil and/or chili oil


Procedure:

                                           
Day 1 - Add cucumber and celery slices to a big glass bowl. Add enough cold water to cover and 2 tbs. sea salt. Stir to combine. Refrigerate overnight.

Day 2 - Drain cucumbers and celery. Rinse really well and drain again. Add other veggies to bowl and mix gently to combine.

Wash and sterilize 6 pint jars (I used wide-mouth). Heat vinegars, water, and additional 
1 tbs. sea salt over medium heat until just boiling. Crush red chili flakes in the palm of your hand as you add and stir well. 

When you are ready to fill, add a few pinches peppercorns, bay leaf, 3 garlic cloves and a sprig of oregano or marjoram to the bottom of each jar.  Pack each with the veggie mixture to the top of the jar's neck (about 0.5in from the top rim of jar). Next, ladle in the hot pickling liquid until veggies are covered, leaving 0.5in head space. Add a tbs. of olive oil or chili oil to the top of each. 

Remove air bubbles by slidding a chopstick between the veggies and jar and pulling towards the center slightly. Repeat around the circumference of the jar. Add lid and twist on ring until just fingertip tight. Process for 10 minutes (I had to do 3 batches of 2 for the size of my basket. Carefully remove jars and avoid tipping as you scream when the handle comes of your basket and you burn your hand saving a jar from falling and smashing on the tile and flinging broken glass and pickeled veggie lava all over you set on a towel on the counter. Keep  spaced out and undisturbed to cool overnight. 

After 24hrs, check that that all have sealed properly. If so, store for a minimum of 2 weeks and up to one year.  Refrigerate for a couple days before eating. If any did not seal properly, put them in the fridge and eat within a couple weeks.


Hypothesis:

The perfect homemade canned giardiniera has just been created. 


Results:

To be determined...