This post is probably a little late for those that are in the northern half of the states, but here in Texas we usually get crops of peppers into October. I ended up waiting to can until November. We practice organic gardening, so I harvest completely organic and super spicy peppers.
I tend to be a pepper purist, so I cut out the coriander and the sugar from the recipe. This recipe gets rave reviews, so if you would like to have a more complexly flavored pepper, feel free to use them. Here are the supplies: you will need canning jars, white vinegar, kosher salt, bay leaves, peppercorns, garlic and the peppers of your choosing.
I think I had about a pound of each as I doubled the recipe and had just enough brine. There are a couple of special supplies that are not necessary, but I think they help with the process; latex gloves, a jar funnel and jar tongs. Before you start, let me mention that many people sterilize their jars by boiling them in hot water. It is recommended to sterilize the jars. Start the brine first. You will need to boil it for 5 minutes prior to pouring it into the jars.
Mine started boiling just about the time that I finished putting the peppers in the jars. The brine is comprised of 2. Just a note, I doubled the recipe. Make sure you use a non-reactive pot, just about any stainless steel pot is fine. Start your pot of water for processing the jars if you are planning long term storage of the peppers. You will want it full enough to cover the jars when you put them in, but not too full to avoid spilling boiling hot water all over.
You can do whole pickled peppers or slice them. Just trust me. After slicing half of the peppers I thought, hmmmm, maybe I should have used the mandoline. So, if you have one, it might be easier to use that than slicing them by hand. You want them to be pretty full. I forgot to include these in my first picture, but these Orka gloves are great heat resistant up to degrees!
