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/