Peter Pipers Pickled Peppers Recipes

EASY PICKLED PEPPERS RECIPE

Steps:

• Place pepper rings in a sterilized quart jar. Set aside.
• Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
• Refrigerate the peppers up to one month or process in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
• Allow at least 24 hours before opening the peppers for the best flavor.

PICKLED PEPPERS

Steps:

• Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

PETER PIPER'S PICKLED PEPPERS

Steps:

• Layer the peppers and onions in a large non-metallic bowl and toss with the ⅓ cup of salt. Put a plate on top of the veggies to slightly weigh them down. Let them sit for 24 hours to draw out the excess liquid. During that period give the veggies a toss or two. In a colander, thoroughly rinse and drain the veggies. Pat them dry with some paper towels.
• In a medium saucepan, add all the pickling ingredients and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Strain the liquid by pouring it into a sieve over another pot or large bowl. Discard the spices.
• Pack the veggies in sterilized jars and pour the hot liquid over them, covering the tops of them by ½ inch and leaving ½ inch headspace from the top of the jar. Process in a water bath for 10 minutes.
• Store in a dark, cool place. Let sit for at least 6 weeks before using to allow the flavors to develop. If stored properly will keep for up to a year.

PICKLED PEPPERS

Steps:

• Cut the peppers into rounds. How many hot peppers you use determines how spicy the batch will be.
• Place the peppers, carrot, and onion into a quart-sized canning jar.
• 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.
• 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.

PICKLED PEPPERS

Steps:

• Prepare boiling water bath canner, clean hot jars, and clean two piece lids.
• Wash hot peppers. Leave peppers whole or cut into slices. If using different varieties, toss to blend so you have a mix of peppers in each jar.
• Combine vinegar, water and garlic in a large sauce pot. Bring liquid to a boil; reduce heat and simmer about 5 minutes. Discard garlic.
• Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids.
• Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints.
• I prefer to pack mine in half pint and half cup jars, because we tend to go through a smaller amount of peppers at one time.

PETER PIPER'S PICKLED PEPPERS

Steps:

• Carefully wash green peppers and remove seeds.
• Slice and pack in STERILIZED pint-sized canning jars with 2 to 3 cloves of garlic, 2 bay leaves, and 1/2 teaspoon salt in each jar.
• Bring equal parts of water and vinegar to a boil and pour over peppers in jars.
• Seal immediately.
• Cool and store in refrigerator.
• Keeps for a few months.
• For longer storage, process for 10 minutes in a boiling water bath.

QUICK AND EASY PICKLED PEPPERS

Steps:

• Rinse the peppers well with fresh water. Slice the peppers cross-wise to form small rings.*
• In a large non-reactive saucepan, combine the white vinegar, water, sugar, and salt over high heat until boiling. Turn off heat.
• Meanwhile, transfer the peppers to 2 sterilized pint-size jars. Add 1 smashed clove of garlic and ¼ tsp red pepper flakes (if using) to each jar.
• Pour the hot water-vinegar solution over the peppers, leaving ¼-inch space from the rim of the jar.
• Cover the jars with sealing lids and secure with the corresponding canning rings. Turn the jars upside down for 15 minutes. (This helps release any trapped air bubbles and helps seal the lids.)
• Turn the jars right-side up and allow to continue cooling to room temperature.** If the seals are good, label/date and store the sealed peppers in the refrigerator for up to 3 months.** If the jars did not seal properly, store the peppers in air-tight jars or containers in the refrigerator for up to 4 weeks or process for pantry storage (see Notes).**