Fiesta Peppers for International Can-It-Forward Day
Fermenting & Pickling, Recipes

Fiesta Peppers for International Can-It-Forward Day

Hello friends! Happy Can-It-Forward Day! In partnership with Ball Canning, I’ll be celebrating and sharing the simple joys of home preserving with fellow canners, gardeners, and food lovers today — live, on-air, at 3 pm ET!

Tune in to Facebook Live on the Ball Canning page, where you can watch me demo a refrigerator pickle recipe inspired by the Mexican taquerías in my neighborhood.

These Fiesta Peppers have just the right amount of crispness, tang, and heat to punch up your favorite Tex-Mex and south-of-the-border recipes, as well as bloody marys, cheese boards, tuna salads, hot dogs, and burgers. They’re the perfect way to put up an excess of peppers from your garden (are anyone else’s chile plants popping with peppers lately?), and they’re so easy to make that you can keep a few jars in the fridge to bring to picnics and potlucks all summer.

This is an ideal recipe for beginners to try, since no water bath canning is needed. Simply simmer the brine, pack the jars, and refrigerate for a week. I’ll show you how today, July 22, at 3 pm ET. Just click over to Facebook Live and follow along with my recipe! The online event will benefit a number of charities, so I hope you can join us and help support some great causes.

(Not to worry if you miss the live broadcast; the video will be posted online once it’s aired.)

Jalapeno pepper

Peppercorns, coriander seeds, and cumin seeds

Garlic-infused brine

Quick-pickled peppers, onions, and carrots

This post is brought to you by Ball Canning, for whom I’m a paid ambassador. Thank you for supporting the brands that support Garden Betty.

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