It takes time to appreciate family traditions and recipes. There are very few things that stand this test of time- photos, heirlooms, memories. Unfortunately, people don’t. Since starting this blog all I could think about is the need to document the recipes that I have seen my father make when I was a child. I have seen this recipe being made several times but have never paid attention to the process. I feel blessed that we were able to document this recipe with my father on a recent trip upstate.
These cherry peppers are hard to resist. Upon first bite the bitter vinegar hits you, then the spice sets in awakening your senses, only to subside quickly leaving you with a spicy sweet after taste. I have never witnessed anyone only eat one of these bombs in a sitting.
Canning these peppers completes the cooking process and assures their longevity. All I can say though is good luck keeping them around. They are addictive.
Special thanks go out to my parents for letting Alissa and I turn their kitchen into a photo studio and especially to my Dad for sharing this amazing recipe with us and in turn all of you.
- ½ bushel of cherry peppers cut in half down the center of stem
- 3 cups white sugar.
- 3 cups olive oil
- 6 cups water
- 24 cups cider vinegar
- ½ cup dried basil
- ½ cup dried oregano
- 6 pepper corns per jar
- 1 Tbsp crushed garlic per jar
- 18 large canning jars with caps and lids. Sterilized
- Wash peppers making sure they are free of leaves and debris.
- Put a canning pot or a very large pot ½ - ¾ filled with water on to boil.
- In a second large pot put the water, oil, vinegar, basil and oregano on to boil. Stirring occasionally.
- Cut each pepper in half splitting the stem down the middle. This half stem will become a little handle for the finished peppers.
- In each jar, place 1 large Tbsp of minced garlic and 6-10 peppercorns. Then fill each jar with the fresh halved peppers, filling to the brim.
- Once your pickling mixture has come to a boil remove from heat. Carefully fill each jar with the mixture. Stir the pot as you ladle to keep mixture from separating.
- Once every jar is filled with the liquid, tap them lightly on a table to knock out air bubbles trapped in the peppers. Wipe the rim of each bottle off with a clean dish towel and place sealing caps and lid rings on each.
- Once your canning pot has come to a boil, carefully lower the bottles into the water. Water should not cover the bottles as they boil in the water. Work in batches and let bottles boil for 20 minutes.
- Allow finished bottles to cool. You will hear each cap pop once as they cool and become sealed.
- Enjoy as an appetizer, side or snack. Store unopened bottles in a cool dry place for up to a year. Store opened bottles in the fridge. These also make a great gift. Homemade gifts always seem to mean so much more.
