I'm a weirdo, I admit it. I have peculiar taste buds. I enjoy sauerkraut, but hate cabbage. I don't like tomatoes, but love tomato sauce. I love cheese...but only sharp to seriously sharp cheddar. I won't eat cheese with bread or on sandwiches. The one exception...a peanut butter and jelly sandwich. But in order for the cheese to be on this sandwich, there must also be potato chips on the sandwich...and the occasional stray pickle. I love boiled eggs, but will not eat fried, poached, scrambled, deviled or pickled eggs.
Most southerners are pickling fools and enjoy a variety of "pickled" foods...pickled beets, pickled okra, pickled corn, pickled peppers, pickled sausage, pickled asparagus, pickled onions, pickled watermelon rinds (from my friend Donna) and many other things...most of which will not cross these lips, ESPECIALLY pickled pig's feet and pickled pig's ears. Yep, you read that right. Blech and gag! Yessir, down here in the south, we are pretty adept at pickling just about anything.
With the weirdness of my taste buds, I only eat a few pickled items...sauerkraut, pickles, bell peppers, olives (green, not black) and Greek peppers. Occasionally I will risk my life for jalapeno peppers (I'm highly allergic to them).
While I was preparing pickles, I decided to go ahead and pickle some bell peppers. I love pickled bell peppers, but do not like stuffed bell peppers and do not like unpickled bell peppers in my salad or on anything else I eat. See...WEIRDO!
Pickling bell peppers is a pretty simple process and you can eat them after they have "pickled" for a couple of days. I like them crunchy rather than soggy, so I start eating them as quickly as I can. This deal is easy peasy and you can't really screw it up.
Apple Cider vinegar (amount depends on how many peppers you have and what size jars you have)
Fresh green bell peppers
Mason Jars with rings and lids
Start by sterilizing your mason jars.
You can get any size you want for the peppers, but I used the half-pint jars since that is what I had available. While the jars are boiling and draining, wash your peppers and cut them into slices.
Also, bring a few cups of apple cider vinegar to a boil. Once your jars are ready, place the sliced peppers into the jars (as many as it will hold) and pour the hot vinegar over them, leaving about a 1/2 clearance at the top of the jar. Tighten the lid and ring on the jar and move to the next one. Wait for the "ping". After all, "it don't mean a thing, if it ain't got that "ping", do wop, do wop, do wop"...sorry! ;-)
These peppers can be served with any meal and you can chop them up and put them on a salad if you want a little "bite" to the salad.
I'm going to strongly suggest you do not eat pickled pig parts....you will not like it. And believe it or not, you can find them on grocery store shelves here in the south. Scout's honor!!
Oh, and before I forget...the pickles were excellent! ~doing the happy dance because I didn't screw them up~ On one of the jars the lid never would "ping", so I opened it. I ate every pickle in the jar! Seven