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California Farm Pickled Mild Red Peppers
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A picture of California Farm Pickled Mild Red Peppers.

California Farm Pickled Mild Red Peppers

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

These are Italian red peppers, also called Carmen peppers, or “bullshorn” peppers. They are as long as my hand, look like a bulls horn. Mild peppers, kids love to snack on them fresh or pickled. Great on salads and in soups. Stays crunchy till next harvest when pickled.

These are Italian red peppers, also called Carmen peppers, or “bullshorn” peppers. They are as long as my hand, look like a bulls horn. Mild peppers, kids love to snack on them fresh or pickled. Great on salads and in soups. Stays crunchy till next harvest when pickled.

Read more

California Farm Pickled Mild Red Peppers

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

These are Italian red peppers, also called Carmen peppers, or “bullshorn” peppers. They are as long as my hand, look like a bulls horn. Mild peppers, kids love to snack on them fresh or pickled. Great on salads and in soups. Stays crunchy till next harvest when pickled.

These are Italian red peppers, also called Carmen peppers, or “bullshorn” peppers. They are as long as my hand, look like a bulls horn. Mild peppers, kids love to snack on them fresh or pickled. Great on salads and in soups. Stays crunchy till next harvest when pickled.

Read more
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Ingredients

15 minutes
2 people, 2 quart mason jars
  • 2 poundsdestemmed red Carmen peppers, whole or sliced and deseeded
  • 1000 milliliterapple cider vinegar
  • 30 gramscane sugar
  • 30 gramsseasalt
  • 4 clovespeeled garlic
  • Equipment: 2 quart mason jars with lids, cast iron sauce pan, measuring cup and measuring spoon
  • Cost: peppers free from garden or $14 at the farmers market, $1 other, $7.50 per quart jar
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Steps

15 minutes
  1. 1

    Rinse, destem 1 pound of peppers, stuff in first jar whole or in rings that have been deseeded. Add two peeled garlic cloves. Repeat with second jar.

    A picture of step 1 of California Farm Pickled Mild Red Peppers.
    A picture of step 1 of California Farm Pickled Mild Red Peppers.
  2. 2

    Fill first jar with water to very rim, pour water into measuring cup, measure exactly, (probably 500 milliliters). Now, fill sauce pan with 500 milliliters apple cider vinegar, add 3% of weight in sugar, (15 grams), add 3% of weight in seasalt (15 grams). Bring to rolling boil, pour over peppers. Close lid tight. Put jars in 194F degree water in deep pan, 2” water on top of jars, boil 15 minutes, let cool in waterbath. Test vacuum, label and date.

    A picture of step 2 of California Farm Pickled Mild Red Peppers.
  3. 3

    If closed, put in fridge. If loose, eat. Fermentation will take a few weeks to alter the flavor to crunchy, sweet and sour. Enjoy.

    A picture of step 3 of California Farm Pickled Mild Red Peppers.
  4. 4

    Note: if you want a slight hint of spicyness, pack one or two shishito or kashmiri peppers in each jar, they have the lowest spicyness above zero, and impart a tangyness to the sweet peppers while they ferment together.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on September 10, 2022 23:29
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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Keywords

Pickle Pepper Garlic Apple

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