Peter Piper's Pickled Peppers

Name: Peter Piper's Pickled Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 bell pepper; 1/3 cup salt; 1 yellow onion; 2 teaspoons pickling; 3 cups apple cider vinegar; 3 tablespoons sugar; 2 teaspoons clove; 2 teaspoons allspice berries; 2 teaspoons black peppercorns; 2 teaspoons coriander seeds; 1 dill seed; 2 cinnamon stick; 1 bay leaf

User Reviews

4.3

12 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course
Appetizer, Condiments
Cuisine
Italian

Peter Piper's Pickled Peppers

Nevaeh Sloan

Report

"Where’s the peck of pickled peppers that Peter Piper picked?" Right here, folks!

Share:

I Made This!

1 person made this

Print

104 people printed this

Save this

5 people saved this

Ingredients

4 bell pepper red, yellow, green, orange, stems, seeds and membranes removed, cut in half and then cut into 1/4 inch strips (you can also use the equivalent amount of chili peppers instead, large, mixed colors
1/3 cup salt sea salt
1 yellow onion cut in half and then cut into 1/4 inch strips, large
2 teaspoons pickling kosher or sea salt
3 cups apple cider vinegar
3 tablespoons sugar
2 teaspoons clove whole
2 teaspoons allspice berries
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1 dill seed teaspoon
2 cinnamon stick
1 bay leaf

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Layer the peppers and onions in a large non-metallic bowl and toss with the 1/3 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 1/2 inch and leaving 1/2 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.