Peter Piper's Pickled Peppers
Prep time
Cook time
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"Where’s the peck of pickled peppers that Peter Piper picked?" Right here, folks!
Serves: About 4 pints
  • 4 large bells peppers of mixed colors (red, yellow, green, orange), stems, seeds and membranes removed, cut in half and then cut into ¼ inch strips (you can also use the equivalent amount of chili peppers instead)
  • ⅓ cup sea salt
  • 1 large yellow onion, cut in half and then cut into ¼ inch strips
  • 2 teaspoons pickling, kosher or sea salt
  • 3 cups apple cider vinegar
  • 3 tablespoons sugar
  • 2 teaspoons whole cloves
  • 2 teaspoons allspice berries
  • 2 teaspoons black peppercorns
  • 2 teaspoons coriander seeds
  • 1 teaspoondill seeds
  • 2 cinnamon sticks
  • 1 bay leaf
  1. Layer the peppers and onions in a large non-metallic bowl and toss with the ⅓ cup of salt. Put a plate on top of the veggies to slightly weigh them down. Let them sit for 24 hours to draw out the excess liquid. During that period give the veggies a toss or two. In a colander, thoroughly rinse and drain the veggies. Pat them dry with some paper towels.
  2. In a medium saucepan, add all the pickling ingredients and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Strain the liquid by pouring it into a sieve over another pot or large bowl. Discard the spices.
  3. Pack the veggies in sterilized jars and pour the hot liquid over them, covering the tops of them by ½ inch and leaving ½ inch headspace from the top of the jar. Process in a water bath for 10 minutes.
  4. Store in a dark, cool place. Let sit for at least 6 weeks before using to allow the flavors to develop. If stored properly will keep for up to a year.
Recipe by The Daring Gourmet at