You looking for a way on how to use all your peppers that you grew in your
garden this year in this video I'm going to show you a very simple recipe on how
to jar your peppers hi this is Jeremy stock here from green thumb gardener
here to give you some tips tutorials reviews for all your garden needs and
today's video I'm gonna do something a little bit different usually I'm showing
you how to plant your vegetables in the garden or harvest or do some other kind
of seed saving but you know as you know we are dealing with some food here and
who does not like to cook food I certainly do so I really wanted to just
give you guys a really simple recipe that you could do with your peppers this
recipe is just really simple I try to keep everything very simple so you know
I will put some guidelines down in the notes as far as what you need to do but
you really just need to watch the video and see how simple it is they don't mean
you don't really need much for it I just put everything on the grill and you know
do everything by my kitchen I don't get anything special you don't need any
equipment really too much for it but I'll put everything in the notes below
before we get started if you could please give us a green thumbs up let us
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to share it that'd be great but I will get started and what I'm gonna do is
we're gonna really go over to the first part of the recipe which is actually
roasting them on your grill so I I just throw them all on the grill men
especially I have a lot of them it's really easy to just do it on your grill
but if you don't have a grill you can do this or you can't put them in the oven
maybe put it on 400 and you you're looking to get a little bit of char a
little bit of coloring on the just the outer skin for that so this step I'm
really just gonna show you how to do it by the grilling and then we'll take you
right into the kitchen what you want to do is the peppers have been steamed in
the bag after you come on the grill and got a nice charred up and these are
these are actually gonna steam right in the bag but they're they've been sitting
in the bag for probably good 45 minutes or so I didn't really rush this section
of this right here so what I do is I take out each individual pepper and then
all I'm doing is broblem basically gonna prepare them so what the charring does
is that it allows the skin to come off much easier it does give it a little
flavor it's not really necessarily cooking and I try to do everything at
batches when I have a lot of these so some of the different peppers that
you'll get they will come right off much easier than the others and then some of
them won't so you can see how the seeds coming right off and the skin for the
most part slides off fairly easily what's that now if you miss a little bit
of the skin it's not it's not to do that but I try to get as much of the skin off
as possible I'll usually go back and I'll do the seeds and I'll scrape it out
with a knife and I'll show you that that piece of it
I want to show you this this part of just taking the skin off and see how
much easier it is when you are when you actually grill them first so I just make
a nice pile I just put all the skin off of it just like so so I'll show you
we'll do a bulb a sities and then I'm going to show you the next step after
that
so it reminds me of my grandfather he loved anything that was pickled and oil
they always have jars of these hanging around somewhere these are great roasted
peppers or fantastic on like say pork chops or some kind of meat they really
can bump it up a little bit something a little bit easy just do a little grilled
pork chops throw these right over and you and you're pretty much done probably
took me about a good 10 minutes to process I would say roughly 20 20
different peppers in there now I don't I don't rinse these off and like I said
you know if there's some seeds in it you know that's okay if it's a little skin
in there you know it's okay I don't I'm not really too fussy about getting it
like exactly really clean but if you if you will really are then spend the extra
time to do that just make sure that you get out another
option is to is you can take the pepper prior to roasting it and you can cut it
the stem off and then scrape out as many of the seasons you can and then just
grill that piece of it you know that's another option you could do though it
might save you a little bit of time you know I for the next step what you want
to do is you want to get some type of vinegar and this recipe I am used
a white wine vinegar you could use sherry vinegar you can use red red wine
vinegar what you're doing is you're just coating the peppers in this in this
vinegar so you only need a boat I'd say about a cup maybe 3/4 of cup depending
on how many you have and this is really just a coated in there to get it so what
I do is I take the same bowl that I have and then I'm just gonna pour the vinegar
in here and them I'm gonna ensure that I'm coating all of it and I'm just
getting it nice and dredged in the vinegar this does a couple things it
will it will kind of further rinse off what you have because you don't want to
use the water you actually want enough moisture in these peppers you don't have
to leave this for too long I just get it in there and I get another Bowl and I
just kind of make sure each one is is coated in the vinegar and it doesn't
have to be anything perfect but as you notice a little bit more of the bits and
the seeds are kind of falling behind here when you're doing this so this is
another good step to do to sort of clean them off and vinegar is also preserving
and it does help with a little bit with the flavoring as well
and you can see a lot of the lot of the nasties is kind of left over here the
seeds and little bits and pieces and everything around there the next step is
gonna involve that we're gonna be salting the peppers so this is another
step to preserve preserve them so what I do is I generally do a nice generous
amount of stalks and then I'm gonna kind of mix everything up twirl it around
insulting it will help preserve it it also what it does is that it draws out a
lot of the liquid so don't be afraid of adding you know salt to this we want to
do certain layers and then when I can do it I what I'll do is I want to put it
back in here I did dump out the season everything I'm gonna sprinkle this bowl
in here I want to get it all in here this is a little bit bigger I like to
get all the juices in here and you're just ensuring that the peppers and nice
and coated in the salt
much of it as possible
all right
okay for the next step you're gonna need a you're gonna need some canning jars
now depending on how many you have you only need one or two depending on how
many peppers you have so you know the wide mouth ones are fairly
good I think these are eight quarts something somewhere around there maybe
probably four quarts but you just want to have enough jars to be able to put
all your peppers in there and this jar I think will be enough for this one batch
it's a good idea it's a it's a good idea to make sure that your draws a very
clean before you process before you do anything as it goes with any kind of
food preparation I like to run these through the dishwasher and then what I
do is you can either put it in a water bath or a little trick is as long as you
don't have any of the metal in there put a little bit of water on the bottom and
then you put it in the microwave and then actually will kill all the bacteria
or anything that's left in there but usually generally just dishwasher will
get it just cleaning up so this next step what we're doing is we're just
gonna pack all of the peppers in here what I do at this point too is I add a
little bit of vinegar in here I'm not I'm not gonna I'm not really filling the
whole job with vinegar what I'm doing is is I'm just pressing in the peppers
because what we want to do is you want the level of the liquid that we have go
over the peppers and that's what helps to preserve it so you can use your hands
if you have a big enough jar or you can use a you got the trusty old wooden
spoon here you can use that too and you're just basically compressing it
down and then I take some of the juice and I just want to cover what the base I
just want to cover all the peppers in there with this liquid but if say this
was up to the top you don't want this overflowing because what we're gonna do
is add some more liquid in there so we want to make sure that there's
room for that liquid and what's going to happen to is the salt is gonna break the
peppers down a little bit more you'll notice that as you leave this the the
the jar will the peppers will kind of get all the liquid out so it may
actually go up a little bit higher when you press it down you'll notice that
peppers would be a little bit more compact so get on all the pepper juice
in there and then I'm going to pour just in a little bit more of the vinegar in
there
I don't like to just make sure that it's a peacock so I kind of pack it in as
much as possible because I want to make sure that this is all covered and
there's no air bubbles in there and once I'm satisfied that the the peppers are
in they're compressed enough and all the air bubbles are out and they're below
the liquid Rose and one one vinegar if you need to what you want to do at this
point is you want to add in the olive oil to the mix now you don't you're not
gonna fill this whole jar up or if you have another jar
if you jars a little bit smaller but you want to just cover it enough in there so
you're just basically placing it so that it is covering and oil is also
preserving liquid so it will help cover this and this actually makes fantastic
dressing afterwards once you've done with the peppers you can make it almost
like a salad dressing with this so you're just covering enough enough of
the jar where you can almost you know it's just covering it enough it's not
you're not filling the entire jar but if you're if you had enough peppers in
there if you had a smaller container you want to allow that's why you want to
allow some space where you can add the oil in there and that's really all you
do what I mean that's really simple to do you cover it up and this this really
goes into your refrigerator I would not store this in your cabinet
it's not it's not shelf-stable the refrigerator you probably maybe I
would say two months at the most refrigerator just like this but this
doesn't really last long throw this right on this is probably
enough for a couple of meals for what we use it for and then also save the juice
afterwards that will make a really tasty thing you can put that over other
vegetables or giving a salad dressing with it it would be fantastic today this
recipe has been brought to you by the green thumb gardener I hope you've
enjoyed this recipe we will have more recipes for you let me know in the
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