Peter Piper’s Pickled Peppers

Okay so I promise this is the last word on the peppers.  Well, at least for this year anyway.  But these are pickled peppers and so good to keep on hand for so many different recipes.

I cleared off a little more of the garden this past week.  So before I added the pepper plants to the compost bin, I collected every last pepper I could find large or small to squirrel away for winter.

After all, I still had 6 more canning jars I needed to fill with something!

So I pickled them. . .

For the Jalapeno’s I just sliced them up  . . .

then made a brine of vinegar, water, sugar, dried oregano from my herb garden, kosher salt, and smashed garlic cloves. . .

brought it to a boil and added the jalapeno’s to the brine, removed from heat, and let sit for 10 minutes . . .

then filled pint jars with the peppers and poured in the brine to cover, put the lids and rings on, and let them seal.

I keep these in the fridge for up to a year unopened and 6 months after opening.  I use them on anything Mexican . . .  or on chili. . . or in recipes that we say are “Mexican” but are really something we concocted in America and called it Mexican . . . cornbread . . . pizza . . .

Pickled Peppers (Jalapeno):

• 10 large or 20 small jalapeno peppers sliced
• 3/4 Cup Water
• 3/4 Cup white vinegar
• 3 Tbsp Sugar
•  1 Tbsp Kosher Salt
• 1 clove garlic crushed
• 1/2 tsp Oregano

Bring brine to a boil, throw in the sliced peppers, remove from heat and let sit 10 minutes then fill sterilized jars with peppers and cover with brine.  Put the lids and rings on the jar and, once they have sealed, store in the fridge for 1 year unopened or 6 months opened.

 

Then there are the Anaheim peppers.

First I started heating water in the canner to be ready to finish these in a hot water bath.

I sliced them up and packed them raw in pint jars . . .

made a brine of vinegar, celery seed, mustard seed, sugar, kosher salt, and brought it to boiling . . .

then poured it over the peppers, put the lids and rings on the jars.  Then I put them in the canner with boiling water and let it process for 15 minutes.

These also will be stored in my fridge up to 1 year unopened and 6 months after opening.

Perfect addition to crockpot shredded beef sandwiches, Italian beef, burgers, chili . . . endless possibilities!

Pickled Peppers (Anaheim or Banana) :

• 2 Cups white vinegar
• 2/3 cups white sugar
• 1/2 tsp mustard seed
• 1/2 tsp celery seed
• About 1/2 pound sliced Anaheim or Banana Peppers

Pack sliced raw peppers into sterilized pint sized jars, Bring brine to boil.  Pour hot liquid over peppers leaving 1/2 inch head space.  Place lids and rings on the jars and process in hot water bath for 15 minutes.  Store in fridge for 1 year unopened, or 6 months opened.

There were just a few Poblano’s, Bell, and Banana peppers too, but I can use those up quick in the next week.  So I just put them in the crisper drawer in the fridge.

So, in closing, I would now like to recite my favorite childhood tongue twister . . . Ahem . . .

Peter Piper picked a peck of pickled peppers.

A peck of pickled peppers Peter Piper picked.

But if Peter Piper picked a peck of pickled peppers,

then where’s the peck of pickled peppers Peter Piper picked?

Yeah. . . that’s almost as difficult to type as it is to say out loud . . .  Print This Post

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