At the start of every growing season, the allure of the new seedlings and plants at the nursery can be a lot to handle. And I mean handle as in – I have absolutely no self control when it comes to buying what can actually fit in my garden. Thus, without a doubt, I buy and produce way more peppers than we can possibly eat.
This year it was sweet & hot banana peppers, cayenne peppers, green & red bell peppers, jalapenos, cajun belle and cherry peppers. Typing that out even seems like overkill. Note for next year – plan better, be stronger.
So to say we had more hot peppers than we knew what to do with is an understatement. Our peppers grew like mad and I could not make enough tossed salads, hot sausage and pasta dishes to keep up. The only logical solution? Chop ’em and can ’em.
The below recipe is what I call the lazy girl guide to canning as I’m not actually canning in the traditional sense where you sterilize the jar and what not. I simply made a brine, chopped my peppers and put them into mason jars. Voila – lazy canning!
Guenevere Garden Fridge Brine
- 1 cup water
- 1 cup white vinegar
- 2 tbsp. sugar
- 1 tbsp. kosher salt
- 2 whole, peeled garlic cloves
- 1 tsp. oregano
- Bring all ingredients to a boil.
- Pour over chopped pepper rings.
- Let cool on the counter.
- Refrigerate and let sit in fridge for a few days before using.
- Should keep for about 3 months.
*Double/triple/quadruple recipe according to how many peppers/jars you have. Chop into your lunchtime salad, stack onto a sandwich or top on your game day nachos.