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Pickled Peppers - A Family Feast

Pickled Peppers

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 quarts

Description

This recipe is easily adaptable if you have a lesser amount of peppers to pickle. Our recipe below used 12 cups of sliced peppers and a corresponding amount of brine to yield 4 quarts of pickled peppers.  Just cut back on the brine ingredients if you are processing fewer peppers.


Ingredients

12 cups fresh garden peppers, cored, seeded and cut into strips or slices

1 large red onion, cut into half-moon thin slices

8 large garlic cloves slightly smashed but left whole

Brine

2 ½ cups white vinegar

2 cups cider vinegar

4 cups water

½ cup granulated sugar

5 tablespoons kosher salt

4 tablespoons whole black peppercorns

1 tablespoon coriander seeds

1 teaspoon star anise seeds or one whole star anise pod

2 teaspoons juniper berries

1 teaspoon celery seeds

3 bay leaves


Instructions

Slice all of the peppers and onions and mix together with the garlic in a large bowl. Press into four sterilized quart-sized mason jars.

Heat all of the brine ingredients in a large sauce pan and boil for five minutes.

Pour the liquid into each jar, filling to within ½ inch from the top.

Cover each tightly, and boil jars for ten minutes in a hot water bath to seal, or refrigerate and eat within one month.

For more specific canning instructions, visit FreshPreserving.com.