These are the peppers from my garden this year.
You can call me Peter Piper. Thank you.
The truth is, that they were planted by my brother’s mischievous friend Francesco. But Francesco dropped off the radar screen sometime in mid-summer when the weeds became unruly and it was time to separate the men from the boys and weed well into the evening. I think I still have a sunburn from that.
So I co-opted Francesco’s peppers and told him I was holding them hostage until I saw some serious weeding. Aren’t I hard core? I feel it is my duty to teach my little brother’s friends life lessons. After all, I still remember watching them run around with arm floatation devices at the pool.
This is the cayenne pepper, before it turns red.
This is the beloved jalapeno.
And the cute little rocotillo that looks like a mini bell pepper.
And the tobasco!
And the reliable bell.
Here is how to pickle them:
The cast of characters: white vinegar, peppercorns, mustard seed, fennel, cumin seed, thyme, coriander seed, salt, sugar, peppers, onions, carrots!
Now, you don’t really need the onions and carrots, but lordy, they are such a fun thing to throw in there and add as an accoutrement to a charcuterie plate or a sandwich.
Take all of the seeds and toast them for about 2 minutes in a pot until you can begin to smell their aroma. Stir them well as they toast so they’re not burnt. Then add the sugar, salt and vinegar and bring to a boil until the sugar and salt dissolve, then turn off the heat and let it cool slightly.
Pack the peppers, onions, and carrots into mason jars…
And add some herbs if you’re feeling frisky! I chose dill, but you could do whatever thrills you.
Once the liquid is cooled slightly, ladle it into each jar. You can process these jars in a hot water bath for the winter, or you can store them in the refrigerator for many months.
They’re so tasty on a sandwich or as a way to spice up an appetizer platter. You can slice the jalapenos after they’re pickled or dice them for a little less spice.
And if you’re in a pickling mood, try these too:
Ingredients Instructions
Loading ...
Peter Piper Pellegrini… it has a nice ring to it! Such gorgeous colors and shapes with all those peppers. Kudos for keeping up the weeding long after Francesco had vanished!
aida mollenkamp recently posted..Late To {Virtual} Dinner
I have had no lessons in canning, so, this is probably a dumb question, but – what does it mean to “process the jars in a hot water bath”?
It just means to set them in a hot water bath at the appropriate amount of time, then remove them and let the lids pop. I do this for 10 minutes, but I tend not to give specific canning instructions here and let people consult a canning guide, since it’s a touchy subject with some people over times, safety, etc. But these will last in the fridge for quite a while without being processed!
Pretty Pellegrini pickled purloined peppers – point proven LLx
Lucy Lean recently posted..First Book Signing for MADE IN AMERICA
I get so excited when I see pickled peppers on menus. Good to know it is easy to make them at home.
Esi recently posted..Brunch at The Mercantile
Gorgiz-mo! I am a sucker for everything pickled and if this jar showed up on my door step, I would be one happy gal! I think I could live in your garden.
susan recently posted..A trip to Apricot Lane Farms, Cookies, + A Giveaway
It’s your garden, I say that makes them your peppers to pickle!
Sylvie @ Gourmande in the Kitchen recently posted..Chocolate Fig Tarts | Fresh Figs in Good Company
You are a pickling queen! You make it looks so easy
shelly (cookies and cups) recently posted..Pumpkin Shaped Orange Velvet Whoopie Pies
I made pickled peppers for the first time this year and I’m so in love with them! I love them in a whole wheat lavash smeared with hummus. I really think the pickled carrots make the dish.
Definitely want to try these with the carrots and onions.
Andrea M recently posted..Chocolate Pumpkin Cupcakes with Cinnamon Buttercream Frosting
Beautiful peppers!
Maria recently posted..Peanut Butter Apple Bars
Wow. How fun. And boy, are pickles the best! Great story and wonderful recipe. Wish I had a garden of peppers like yours. Gorgeous and, I can only imagine, spicy!
Best,
Brooke
Brooke @ Food Woolf recently posted..The Meaning of Words
Just gorgeous Georgia!!!….I mean, Pickled Pepper lol
TidyMom recently posted..Chicken Enchilada Puffs
I love that you toasted the seeds! Gorgeous pickled peppers.
Miss recently posted..Pumpkin Spice Mini-Cakes with Cream Cheese Icing
These pickled peppers are fun Georgia! Love the vibrancy…would love them in my chili. Hope you taught those young’uns a lesson or two.
Love the color. I am a huge fan of anything pickled!
Allison [Girl's Guide to Social Media] recently posted..Meet Xobni and Get Organized.
These are beautiful, Georgia. Can you believe that I’ve never ever not once ever tasted a pickled pepper? Not one. I think I should fix that.
Robyn | Add a Pinch recently posted..Pinto Bean Supper and Favorite Southernisms
These are not only gorgeous but so useful – I can think of so many ways to use them!! Now, if I just had a garden of peppers….
I need to get my hands on some peppers so I can give pickled peppers a try. I might just leave the jars out on the counter for decoration. The colors are beautiful!
Deliciously Organic recently posted..Pumpkin Chocolate Chip Muffins (Grain Free)