Okay so this recipe doesn’t make a full peck but it was a no-brainer to make and write about pickled peppers here. Resorting to The Joy of Pickling, the recipe below is slightly different from what you’d find in the book and these pickled peppers are definitely versatile to different tastes. Use white vinegar instead of white wine vinegar, cilantro instead of bay leaf (I tried with both), or add some heat! These will seriously turn out great regardless. So go crazy, picklers.
Use chopped up in sandwiches, for some extra tang and crunch on a sandwich, or just to snack on. Peter Piper picked a peck for a reason…
Pickled Pepper Recipe
Makes 4 pints
Ingredients:
- 3 cups water
- 1.5 cups white wine vinegar
- 3 tbsp pickling salt
- 4 tsp mustard seeds (or other spice of choice)
- Bay leaves (1 per pint)
- Cilantro (chopped – 2 tbsp, or 3 sprigs, per pint)
- 4 garlic cloves (1 per pint)
- 4 celery stalks (1 per pint)
- 6 bell peppers (about 1.5 peppers will fit in each jar)
Instructions:
- Bring the water, vinegar and salt to a boil until salt is fully dissolved.
- Add 1 tsp mustard seeds to each jar.
- Slice garlic cloves in half or leave whole; add equivalent of 1 clove to each jar.
- Chop cilantro if desired; add cilantro or bay leaf to each jar.
- Chop celery if desired; add chopped or half stalk to each jar.
- Cut up bell peppers into strips or chunks. Fill each jar with peppers.
- Top each mixture with the brine. Refrigerate after opening.
- Recommended use: These can be eaten within 24 hours as the peppers are pretty soft uncooked. Play around with different spice and herb mixtures – the options are endless!
These look delicious! I can’t wait to pickle a rainbow of peppers.
These look amazing!
Is it ok to use kosher salt as a sub for pickling salt?
Definitely! Don’t think it makes a huge difference 🙂