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Pickled Peppers
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“Pickled Peppers”

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 4 quart-sized mason jars

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

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