Wednesday, August 3, 2016

Cold Bath - Cherry Peppers

I am going to provide a few cold bath recipes for our readers to enjoy. First, let me explain a cold bath. Most people can their vegetables for the winter. (Warm Bath) A cold bath is an easy alternative to warm bath vegetables. The shelf life is considerably less, however if you eat what you can, you should be just fine.


Basic cold baths consist of vinegar (Apple or White) and Canning Salt. The brine will keep vegetables fresh and crisp for months as long as they are refrigerated. I am conservative, and only recommend a month for storage, however I have relatives that have eaten cold bath cherry peppers that are a year old, and swear that they taste as fresh as the day they canned them.



Ingredients


Cherry peppers sliced
Apple Cider Vinegar
Canning Salt.
(Garlic Diced For Flavor)



You will poor the apple cider vinegar inside a small canning jar. (Or larger if you like)
Next, you will add a few teaspoons of canning salt.
With some saran wrap, cover the jar and then place the seal and lid. Tighten and place in the refrigerator. I love cherry peppers on a deli sandwich and have gone crazy over the years. They rarely last. They are also a great addition to chicken riggies.

I will provide further pickling recipes that include oil and seasonings in future posts.

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