Sweet & Sour Pickled Peppers

Peter Piper has surely picked a peck of pickled peppers! Summer is quickly coming to end...well, school is starting soon, but the summer garden bounty is just starting to come on heavy here in Idaho! Months of hard work are really starting to pay off in the garden...and I've got produce heaping on the kitchen cupboards! My IG friend Michelle Wooderson inspired me to make some yummy Sweet & Sour Pickled Peppers (and onions). I love anything pickled, and because I had a ton of different pepper varieties ready in the garden, I decided to preserve some for the colder months ahead. These will be delicious on sandwiches, hot dogs and hamburgers, crock pot roasts (and I can't wait to try them in my crockpot Mexican shredded beef), and I think I might just like them straight out of the jar. This specific recipe is for one single pint of peppers, so if you only have a few peppers, you can make one jar, or multiply according to the number of jars you'll be making. I found that the brine will fill more than one pint if you pack the peppers tightly in the jars, so I would guess that the single brine recipe below would make enough for 1 1/2 to 2 pints. Source.

Sweet & Sour Pickled Peppers (and onions)

-3/4 lb. mixed peppers, chopped and seeds removed (I used a variety of banana peppers, sweet bell peppers, pepperocinis. You can also add in jalepeno peppers for heat, or any variety you currently have on hand. A colorful mix makes the jars much prettier)

-1/2 onion, sliced thinly

-1 cup sugar

-1 cup water

-1/2 cider vinegar

-3/4 cup white vinegar

-1 tsp. celery seed

-1 tsp. black peppercorns

-1/4 tsp. yellow mustard seeds

-1 clove garlic, smashed

-1 bay leaf

-1/2 tsp. pickling salt

Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions. In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar. Reduce heat to low and simmer, covered, for 15 to 20 minutes. Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top, wiping rims and placingseal and rings on immediately. The hot brine should seal the jars without processsing. Check after several hours to see if jars have sealed. Any jars that have not sealed should be refrigerated, and those that seals should be good to store in a cool dry place. Refrigerated peppers should last up to six months, and sealed jars should be good for about two years.

 

Comments

[Valerie]

Karl just opened a jar and told me "perfect !"
it means a lot haha...
good recipe !

[Shannon J]

Where do you keep all of your canned goods? And I would love to see how to storage your jars not in use.

[Kristen]

Thanks!! I also have a general canning question. I canned some of your yummy salsa recipe last night but, I didn't process them in the canner. Is it too late to process in a canner today although they all have sealed already? The salsa we usually make every year never called to process in a canner and I'm still eating some from 2012. Now I'm worried that I've been doing it all wrong!

Thanks so much!

[JeanneP]

These sound delicious!! Of course, the pictures are AWESOME!!

[SherelleChristensen]

Oops! Yes...its 1/2 cup :)

Sent from my iPhone

[Kristen]

Can't wait to try these!! Is it a 1/2 cup of cider vinegar?

[Naomi]

Oh I agree! It is artwork and my family LOVES all of your canning recipes!!!

[Cindy]

Your canning is artwork!