Pickled Peppers

Peter Piper picked a peck of pickled peppers. Remember this tongue twister? I never could make it all the way through without stumbling over my words.

But, I can make a delicious jar of pickled peppers.  I’m not talking about canning here; I don’t want to mess with boiling a jar and working in a super sterile environment; too much hassle for me.

I am talking about using fresh assorted peppers that are pickled overnight and you can enjoy them within 24 hours. I have never pickled anything in my life. This was my first time and it was ridiculously easy to do. It consists of a lot of chopping and 5 minutes on the stove heating up some white wine vinegar. Then you pour the vinegar into the jar full of peppers and you screw the lid on, allow to cool and place the jar in the refrigerator.

Now the next part is the hardest: you need to wait 24 hours until the peppers are ready to eat. I kept unscrewing the lid to smell the heat of the peppers. After 24 hours the vinegar has soaked into the peppers and mellowed out the spiciness ever so slightly.

The best part of pickling your own peppers is that you can customize it however you like. If you prefer your peppers to be on the mellow side, you can use more sweet peppers and less hot peppers. You can add an onion, a carrot, celery, more garlic; whatever your taste buds desire. You decide. The recipe below is just a guideline; the sky is your limit with this one.

I added about 6 sweet mini bell peppers, 3 Anaheim peppers (which are mildly spicy), 2 Serrano peppers, and 2 jalapeno peppers. It definitely has a kick to it, but it won’t blow steam out of your ears.

I made this jar of pickled peppers on Tuesday. It is almost half gone already. Our jar may not make it a whole month! We have enjoyed the peppers on our scrambled eggs, tacos, sandwiches; the possibilities are endless.

You have to try making a jar of your very own pickled peppers. Then you will be able to spice up your food anytime you want. Enjoy!

Pickled Peppers

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• Author: Emily Koch
• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 mins
• Yield: 1 quart 1x
• Category: Condiments

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Description

These pickled peppers don’t require a canning process, just soak for 24 hours and they are ready to eat. Spice up your eggs, sandwiches, salads, and more.

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Ingredients

Units USM Scale 1x2x3x

• 4 cups assorted peppers, such as jalapeno, Serrano, Fresno, banana peppers, Anaheim, and mini sweet bell peppers
• 1 carrot, sliced
• 1/2 onion, sliced
• 1 1/2 cups white wine vinegar
• 3 cloves garlic, sliced
• 2 tablespoons salt
• 1 tablespoons peppercorns (optional)
• 2 tablespoons sugar

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Instructions

1. Cut the peppers into rounds. How many hot peppers you use determines how spicy the batch will be.
2. Place the peppers, carrot, and onion into a quart-sized canning jar.
3. In a small saucepan combine the vinegar, garlic, salt, peppercorns, and sugar. Allow the mixture to come to a boil and reduce to a simmer. Allow to simmer for 5 minutes. Remove from heat and pour the vinegar mixture into the jar with the peppers.
4. Place the lid on the jar and allow it to cool before putting it into the refrigerator. Allow to sit for at least 24 hours before you eat the peppers. Store them in the refrigerator for up to a month.

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Notes

When working with spicy peppers make sure to either wear gloves or not touch your eyes for 12 hours. The capsicum (what makes the pepper spicy) from the pepper doesn’t wash off your hands right away.

Adapted From: Bon Appetit

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What kind of peppers did you use in your jar of pickled peppers?