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“Pickled Peppers”

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:

Pickled Swiss Chard

Pickled Turnips

Pickled Red Beet Eggs

“Pickled Peppers”

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 quart-sized mason jars

“Pickled Peppers”

Ingredients

  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon cumin seeds
  • 1 tablespoon dried thyme
  • 2-3 bay leaves (optional)
  • 8 cups white wine vinegar
  • 8 cups water
  • 4 cups sugar
  • ½ cup salt
  • About 10 or more cups peppers
  • 1 cup peeled and thinly sliced carrot
  • 1 cup thinly sliced red onion
  • Dill or other fresh herbs (optional)

Instructions

  1. Toast the dried spices in a large pot for about 2 minutes, until they begin to exude their aroma, stirring all the while.
  2. Add the liquids, sugar and salt, and bring to a boil.
  3. Turn off the heat and let steep for about 30 minutes.
  4. Pack the vegetables into 4 quart-sized mason jars (or more if you have additional peppers) along with any additional herbs.
  5. Pour the liquid over the peppers, and add any desired vegetable counterparts (sliced red onion, garlic, sliced carrots, etc)
  6. Store in the refrigerator for 6 months or process the jars in a hot water bath and store them on the shelf.
http://georgiapellegrini.com/2011/10/10/recipes/pickled-peppers/

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Comments

  1. 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!

  2. 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!

  3. Pretty Pellegrini pickled purloined peppers – point proven LLx

  4. I get so excited when I see pickled peppers on menus. Good to know it is easy to make them at home.

  5. 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.

  6. It’s your garden, I say that makes them your peppers to pickle!

  7. You are a pickling queen! You make it looks so easy :)

  8. 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.

  9. Definitely want to try these with the carrots and onions.

  10. Beautiful peppers!

  11. 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

  12. Just gorgeous Georgia!!!….I mean, Pickled Pepper lol

  13. I love that you toasted the seeds! Gorgeous pickled peppers.

  14. 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.

  15. Love the color. I am a huge fan of anything pickled!

  16. 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.

  17. 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….

  18. 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!

  19. terry paulsen says:

    Looks beautiful. Hope to try it some day. Thanks for your creative thoughts and colorful displays!

  20. how long in the water bath for quart size jars?