Luscious Pickled Peppers

By • August 29, 2010 • 7 Comments



Author Notes: I love pickled peppers and didn't even realize how much I loved them until I started to make them for my Farmer's Market customers. This recipe is loosely based on one from Linda Ziedrich in her Joy of Pickling book. I can my peppers to make them shelf stable, but you can easily keep them in the fridge if you don't care to water bath can them. I hope you enjoy this recipe!Sunchowder

Makes 4 to 5 16 oz jars

  • 2 cups Cider Vinegar
  • 1.5 cups Water
  • 1/2 cup Sugar
  • 3 tablespoons Kosher Salt
  • 20 Large Red Peppers
  • 3 Cloves Garlic, finely chopped
  1. The first thing you must do is roast the peppers. I use a silpat and a 1/2 sheet pan to roast the peppers. Turn the oven to 400, roast the peppers for 20 minutes, turn them over and roast for an additional 20 minutes. As soon as you take them from the oven, place them in a large bowl (or 2) and cover with foil. Let them steam for 30 minutes. Now you can go back and remove the skins easily. After you remove the skins, open them and de-seed them. Continue on to slice the peppers, I slice them about 1/4 inch wide and 1 inch long. Place these in a bowl and prepare your hot water bath canner if you are using. Sterlize your jars. In the meantime, in a dutch oven, pour the vinegar, salt and sugar in and bring them up to a simmer, then you can shut the flame. Peel the garlic cloves and chop finely. Remove the jars from the water bath and fill with peppers and bits of garlic. Pour the vinegar mixture over the peppers and seal each jar. Process the jars in the canner for 15 minutes. Take them out and listen for the lids to seal. Try to wait at least a day before sampling, a week would be better.

Tags: antipasti, condiments, peppers

Comments (7) Questions (0)

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over 3 years ago SassyCondiments

I can't wait to try this recipe! Sounds Yummylicious!

52

almost 4 years ago pauljoseph

Excellent

Bmp_9375

almost 4 years ago Sunchowder

Thank you so much Paul!

Me

almost 4 years ago TheWimpyVegetarian

This sounds wonderful!! Saved to make soon!

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almost 4 years ago Sunchowder

I hope you do make these, they are wonderful to have in the pantry.

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I am definitly trying this! Yum!!!

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almost 4 years ago Sunchowder

Thanks aargersi! I usually have so much of the brine left over that I cut the recipe above in half, let me know how you get on, we love these and so do my customers, can't keep them in stock. :)