Perfect Pickled Peppers

by Handjobs For The Home on November 17, 2011

How did Peter Piper pick a peck of pickled peppers? Wouldn’t he have to pick a peck of peppers for which to then pickle? This always confused me. But I guess since we are not like Peter Piper, and do not have the magical ability to pick pickled peppers, we have to pickle our own peppers that we pick. Wow, I hope that made sense.

Pickled peppers are absolutely delicious and pretty much perfect atop anything and everything. I love them on pizza or with some salty cheese on a baguette. Or how about throwing a few in some chili? Mmm, that makes my mouth water just thinking about it. Plus they are a snap to make.

Like most pickling recipes the brine used to pickle here is a 1:1
ratio—2 cups vinegar, 2 cups water and some salt. Or course you can always add more vinegar to bump up the acidity level, but don’t fool around with adding more water.

The great thing about pickling is that you can really create endless flavors by adding spices and herbs to your brine. Want to add some Asian flair? How about a teaspoon of grated ginger? Want to go Italian? Add some fresh basil leaves, or a pinch of oregano. Or, if you want to go spicy (my favorite), you can add some red pepper flakes or a dried chili. Let your mind wander, let your tongue guide you, and be creative!

Since my peppers were pretty mild, I decided to go with a simple brine and a teaspoon of chili flakes to each jar to boost up the heat factor.

What is your favorite pickle brine combo?

Not Peter Piper’s Pickled Peppers
Makes 2 Pints

What You’ll Need:
4 C. Peppers, sliced into rings (a variety of different peppers is best)

Brine:
2 C. Cider Vinegar
2 C. Water
2 Tbsp Kosher Salt

Per Jar:
1 tsp Chili Flakes

Bring brine to a boil over high heat in a non-reactive sauce pan. Once the brine begins to boil, add your assorted pepper rings and cover.
Bring back to a boil and let boil for 1 additional minute.

Place 1 tsp of chili flakes into each pint jar. Ladle the peppers into the jars and top off with brine leaving ½ inch of headspace.

Process in a hot water bath for 10 minutes. Remove from the water and allow to cool on the counter overnight.

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{ 5 comments… read them below or add one }

Jackie August 7, 2012 at 5:50 pm

how to pickle whole hot peppers?

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Jerry August 25, 2012 at 4:52 pm

I have not been pickling things long so I’ve given this reicipe a try and can’t wait to see how they turn out.
Thanks,
Jerry

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abigail vizcarra perez September 19, 2012 at 12:21 am

Was looking for a way to save the peppers I found at the Evanston farmers market… and at the same time avoid the funky chemicals in store-bought peppers. If this works for me too I will let you know–different kitchens sometimes make the worst of a good recipe. Anyway, sincere thanks for posting such a simple method… I am feeling quite confident. Also, got a laugh from your blog name. Bien hecho!

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Handjobs For The Home September 19, 2012 at 1:49 pm

Awesome, thank you!

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abigail vizcarra perez September 20, 2012 at 1:45 am

I didn’t have cider vinegar so I used plain ol’ white… I threw in a few green beans just to see what they would do, gave it all a stir and since I don’t have a way to properly “can” them I’ll just have to eat them all up as fast as I can–it will be an easy chore! It all came out just right. There is no need to buy chemical-laden pickled produce anymore. Thanks again!

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