A12
BCR Recorder
August 20, 2009
Life
How to pickle that peck of peppers
When I go out to the garden to pick peppers, I think of Nell Wilson, along with my sisters S o n i a E r v i n , Christine Lawson and Edith Hartwell. Nell is Ron Wilo n ’ s Rita smom. Ron Heikenfeld is our garRita’s kitchen d e n i n g columnist and I met Nell years ago when I was a guest on Ron’s radio show. Nell’s pickled pepper recipe is one of the best. Sonia, Christine and Edith were the first of my sisters to learn to make pickled peppers from my mom. Mom made big batches of everything. Nell’s version is for smaller batches, which are more doable for most of you. Even if you’ve never canned, I hope you try a batch. You’ll be glad you did when you compare the price of pickled peppers with home canned. The bonus is they make great gifts from the kitchen, and you know exactly what’s in them.
Nell Wilson’s famous pickled peppers
*I make this with a mixture of mostly hot peppers. I usually don’t add 2 cups sugar; I’ll start out with half a cup, taste the brine, and go from there. (Someone told me you could also use Splenda). If you have extremely hot peppers, though, the 2 cups of sugar is not too much. My sister, Christine, makes my mom’s big batch version of these and uses no sugar at all so it’s up to you. As far as the yield, I don’t remember! It depends on the size of the peppers, whether you use quart or pint jars, etc.
Lois Maas’ spinach salad dressing
Sterilizing jars
Wash canning jars and lids, then put jars in a big pan, covered with water. Bring to a boil and boil 15 minutes. (If your dishwasher is hot enough, use that to sterilize the jars). Keep in hot water until you’re ready to fill.
Lois sent this as a thank you for all the good recipes she’s gotten from this column. “My sister gave it to me,” she said.
Dressing
Blend in blender. 2
6 cups clear vinegar, 5 percent acidity 2 cups water 1 ⁄2 to 2 cups sugar (see note above)* Bring brine to a boil. Let boil gently as you fill jars.
Prepare peppers
Wash. Leave whole with a slit down the center, or cut into slices as desired. I like to remove seeds if I slice them, but this is optional. Remember the membrane that the seeds are attached to is the hottest part of the pepper, and the seeds are the second hottest part. Place peppers in sterilized, hot jars, packing tightly. Pour boiling brine over, covering peppers. Add seasonings, such as garlic, bay leaf, herbs, etc. or leave plain. Wipe rims with wet cloth. Put lids on. No need to process these as the vinegar keeps bacteria out. Jars will seal on their own – you’ll hear little “pings” as the seal completes. Any that don’t seal just put in fridge. Chill in refrigerator before serving.
Tip from Rita’s kitchen
• The lids are a twoparter: a flat seal and a ring. The rings are reusable; the seals are not. • Video for pickling peppers on abouteating.com.
Rita’s goat cheese log
So easy and so impressive. Just roll a goat cheese log into some chopped herbs and/or edible flowers. Choose one or two or a
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⁄3 cup canola oil ⁄3 cup sugar 1 ⁄3 cup wine vinegar 3 tablespoons horseradish mustard 1 teaspoon salt 1 medium onion 2
Brine
COURTESY RITA HEIKENFELD
Nell Wilson’s pickled peppers recipe. lot, like parsley, basil, oregano, rosemary (not too much), chives, thyme, sage, nasturtiums, rose petals, etc. Delicious with French bread or crackers.
Spinach salad
2 lbs. fresh spinach 6 hardboiled eggs chopped 1 lb. fried bacon 1 package Pepperidge Farm stuffing
Rita’s herb goat cheese log. Rita Nader Heikenfeld is Macy’s certified culinary professional and family herbalist, an educator and author. E-mail her at columns@communitypress.com
COURTESY RITA HEIKENFELD
with “Rita’s kitchen” in the subject line. Or call 513-2487130, ext. 356. Visit Rita at www.Abouteating.com.