Introduction: Pickled Peppers

About: We are people, and a dog, who are passionate about hunting, cooking and training. This includes everything leading up to the hunt (training and planning) and everything after, especially dinner.

"Peter Piper picked a peck of pickled peppers; A peck of pickled peppers Peter Piper picked; If Peter Piper picked a peck of pickled peppers, Where's the peck of pickled peppers Peter Piper picked?"

Finally, an answer to this tongue twister. Pickle your own peppers with this simple recipe. In this instance, I am using peperoncini peppers, a mild Italian pepper that tastes great pickled. But I have used the same recipe for other types of peppers such as jalapenos.

This is a recipe based off of a canning recipe I learned from my Ama, who, in turn, learned it from her mother-in-law. It is simple and results in delicious pickled peppers that can be used on salads, pizzas, burgers, or just as a snack.

Step 1: What You'll Need

  • 12 cups apple cider vinegar
  • 12 cups water
  • 1 1/2 cups canning/pickling salt
  • 3 pounds of peppers
  • Water bath canner (mine is a 21-quart)
  • Pint glass Ball canning jars (with lids and rings)
  • Stock pot
  • Medium-sized pot
  • Funnel
  • Tongs
  • Jar lifter
  • Magnetic lid lifter

*Note: With this recipe, you may end up with extra brine depending on the size of the peppers and how tight the jars are packed.

Step 2: Prepare the Jars

Before we start packing those peppers, you need to wash the jars. I usually run them through the dishwasher, but this can just as easily be done in the sink with soap and hot water.

Make sure the lids are new and "un-popped". The rings can be used, but should be clear of rust. Get a medium pot of water simmering on the stove, add the lids and rings to simmer while getting everything else going. This process sterilizes and preheats the rings and lids.

During this time, fill the water bath canner with water and bring to a boil.

Step 3: Make the Brine

Combine in a stock pot:

  • 12 cups apple cider vinegar
  • 12 cups water
  • 1 1/2 cups canning/pickling salt

Bring the brine to a boil.

Step 4: Prepare the Peppers

  1. Toil through your garden and harvest as many peppers are you can carry. I ended up with just under 3 pounds of peppers.
  2. Bring them inside and wash with water.
  3. Using a paring knife, cut the peppers. You can pickle them whole by just cutting off the stems, or slice the peppers into rings.

Step 5: Pack the Jars

  1. Pack the sliced and/or whole peppers tightly into the clean jars.
  2. Working in small batches, use the food funnel to fill the pepper-packed jars to within 1/2 an inch of the top with the boiling brine. The 21-quart water bath canner can hold seven pint jars.
  3. Using paper towel or a rag, wipe away any seeds or brine from the jar rims.
  4. Using the magnetic lid lifter, or tongs, pull lids and rings from the simmering medium pot and place on each jar. Tighten the rings to finger tight. There will be air bubbles in the jars, putting the rings on finger-tight allows the air to escape while processing.
  5. Using the jar lifter, place each prepared jar into the boiling water of the water bath canner. Process the jars for 5 minutes.
  6. After five minutes, gently remove the jars from the water bath using the jar lifter and set on a towel on the counter.
  7. Do not disturb the jars while they cool. You will hear the lids make a "pop" sound letting you know the jars have sealed. If, after several hours, the lids have not popped, process another 5 minutes in the water bath canner.
  8. Once the jars have sealed and completely cooled, label them with what's inside and the date. These pickled peppers are ready to eat within a week and can be stored on a shelf or given as gifts.
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