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4.3 from 18 votes

Peter Piper's Pickled Peppers

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

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

Ingredients

  • 4 large bells peppers of mixed colors , 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)
  • 1/3 cup sea salt
  • 1 large yellow onion cut in half and then cut into 1/4 inch strips
  • 2 teaspoons pickling kosher or sea salt
  • 3 cups apple cider vinegar
  • 3 tablespoons sugar
  • 2 teaspoons whole cloves
  • 2 teaspoons allspice berries
  • 2 teaspoons black peppercorns
  • 2 teaspoons coriander seeds
  • 1 teaspoondill seeds
  • 2 cinnamon sticks
  • 1 bay leaf

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.