Pickled Peppers
Pick a peck of peppers – then make our delicious Pickled Peppers to enjoy all winter long! (Say THAT five times fast!) 🙂
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 quarts 1x
- Category: condiment
- Method: pickled
- Cuisine: Southern
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 1/2 cups white vinegar
2 cups cider vinegar
4 cups water
1/2 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.
Notes
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.
Find it online: https://www.afamilyfeast.com/pickled-peppers/
