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Home » Food » By Type of Dish » Canning & Preserving » Peter Piper’s Pickled Peppers

Peter Piper’s Pickled Peppers

September 4, 2015 by Kimberly Killebrew · 40 Comments

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Pickled-Peppers-4

 

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 that Peter Piper picked?

 

(*scratching my head*)  Have you ever stopped to really think about this nursery rhyme?

So here’s the thing.  The peppers Peter picked couldn’t have already been pickled at the time he picked them.  I mean, unless horticulture was vastly different in the early 19th century than it is today, my guess is that pepper plants weren’t self-pickling.

No, my guess is that Peter pickled them after he picked them.

And we all know what that means.  Yes, Peter Piper was a recipe developer.

1

The first known account of Peter’s famous pickled peppers dates back to 1813 in jolly old London town.  But somehow it got lost.  For two centuries. After all, the rhyme still appears today as it did then with that ever-resonating question:  “Where’s the peck of pickled peppers that Peter Piper picked?”

But the fact is, the world of literature can finally put this grand question to rest.  Why?  Because I have the answer.

“Where’s the peck of pickled peppers that Peter Piper picked?”

HERE….at The Daring Gourmet.

MYSTERY SOLVED!

 

Pickled-Peppers-1

Let’s get started!

Oh, but first…you may be asking yourself, “Why would I want to make pickled peppers?  I mean, Peter obviously had his reasons, but I certainly can’t think of any.”  Fair enough.  Here’s why.

They’re delicious and have tons of uses!

Here are just a few of the ways you can use them.  You can use them on or in or with:

  • Bruschettas or Sandwiches
  • Crostini with goat cheese
  • Hamburgers and hot dogs
  • Pasta or chicken salads
  • Lentil or grain salads
  • Pork chops or chicken
  • Tacos for a twist
  • Salsa for some extra flavor
  • Pasta sauce for some kick
  • Deep-fried like pickles
  • Greek salads

In addition to the above ideas, they’re a classic and positively perfect addition to any antipasto and cheese platter.  They’re awesome for entertaining!

Antipasto 1

Okay, so let’s get pickling, folks!

For this recipe we’re going to use bell peppers.  You can also use chili peppers if you prefer.

Select the freshest bell peppers you can find.  Get a variety of colors.  Thoroughly wash them.

Pickled-Pepper-prep-1

Cut them in half and remove the stem, seeds and membranes.  Cut them into 1/4 inch strips.  Do the same with the onions (well, except for removing the stems, seeds and membranes because, uh, they don’t have any.)

Pickled-Peppers-prep-2

Layer the peppers and onions in a large non-metallic bowl and toss in the 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.

Pickled-Peppers-prep-4

In a colander, rinse and thoroughly drain the veggies.  Pat them dry with some paper towels.  Then pack the drained veggies into the jars, leaving about an inch from the top.

Pickled-Peppers-prep-6

Prepare the pickling solution.  Bring the pickling mixture to a boil in a medium saucepan.  Reduce the heat and simmer covered for 15 minutes.

Pickled-Peppers-prep-5

Strain the pickling solution.

Pickled-Peppers-prep-8

Pour the hot liquid over them, covering the tops of the veggies by 1/2 inch and leaving 1/2 inch of headspace from the top of the jar.

Pickled-Peppers-prep-7

Process the jars in a water bath for 10 minutes.

I use and recommend the Granite Ware Canning Kit..

Pickled-Beets-prep-9

Store in a dark, cool place.  Let the peppers sit for at least 6 weeks before using to allow the flavors to fully develop.  If stored properly will keep up to a year.

Pickled-Peppers-2

4.2 from 5 reviews
Peter Piper's Pickled Peppers
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
"Where’s the peck of pickled peppers that Peter Piper picked?" Right here, folks!
: Kimberly Killebrew
Serves: About 4 pints
Ingredients
  • 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
Instructions
  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.
3.5.3240

 

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40 Responses

  1. Cattie W. says

    September 8, 2020 at 8:46 am

    Super confusing recipe – maybe I’m just not up to speed this morning. I’m glad I read it a few times through though. I really wish it included measurements (ie: how many cups of peppers, how many cups of onion) and the addition of the 1/3 cup of pickling salt in the actual ingredients list.

    Reply
  2. Betty says

    August 15, 2020 at 2:18 pm

    What is the quantity of onions required in the Peter Piper Pickled Pepper? And is there a particular type that works best?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 15, 2020 at 3:27 pm

      Hi Betty, sorry for the confusion – you’ll need one large yellow onion.

      Reply
      • Anonymous says

        August 16, 2020 at 10:31 am

        Thank you Kimberly!

        Reply
  3. Griff Bowles says

    July 28, 2020 at 9:45 am

    Am I missing something? You mention onions in the recipe but there is no quantity in the ingredient list.

    Reply
    • K Stewart says

      August 11, 2020 at 2:03 pm

      How many onions does it take?

      Reply
  4. Brittany says

    July 11, 2020 at 1:38 pm

    This is not going as far as it says I’m going straight by the directions do I need to add water?

    Reply
  5. Camilla Madden says

    July 1, 2020 at 6:57 pm

    Do i put the peppers in the fridge for 24 hours or keep them out

    Reply
    • Kimberly @ The Daring Gourmet says

      July 1, 2020 at 8:30 pm

      Hi Camilla, let them sit out at room temperature.

      Reply
      • Camilla Madden says

        July 1, 2020 at 9:39 pm

        Thanks so much

        Reply
  6. Erina Du Preez says

    April 16, 2020 at 7:52 am

    Hello
    Was wondering, can I use other types of vinegar? Kombucha vinegar maybe? Made a batch with my apple cider vinegar, but still have lots of peppers…
    Kind regards
    Erina

    Reply
    • Kimberly @ The Daring Gourmet says

      April 16, 2020 at 8:51 am

      Hi Erina, you can use any vinegar you like as long as it’s at least 5% acidity.

      Reply
  7. Gina says

    October 14, 2019 at 4:28 pm

    If I don’t have enough peppers on hand, is it okay to use cucumbers to make up the difference? Was thinking it would be a great way to preserve peppers and cukes altogether from what’s left in our garden before the Wisconsin fall/winter freeze, but don’t want to make a safe canning recipe unsafe by altering ingredients without first asking.

    Reply
  8. Karen Garay says

    October 10, 2019 at 8:43 am

    I always wondered how Peter picked pickled peppers. Definitely trying this recipe, but I’m wondering why it calls for salt twice? I do know table salt can have additives that cloud the brine, so I always use sea salt or canning salt for canning.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 10, 2019 at 3:12 pm

      Hi Karen, both of the salts in this recipe should read sea salt (or canning salt). The 1/3 cup of salt is for the first step of drawing the excess liquid out of the peppers. The remaining salt is for the pickling brine. I’ve added this bit of clarification to the recipe. Happy canning!

      Reply
      • Karen Garay says

        October 20, 2019 at 9:35 am

        Oops, I missed seeing that, no wonder my brine seemed too salty. Hope I can get more peppers to try again. Thank you for clarifying.

        Reply
  9. Sandra Rose says

    October 6, 2019 at 2:54 pm

    I’m new to pickling peppers, you’ve got salt listed twice and just listed as salt. Which salt used where and isn’t it supposed to be picking salt? I’ve got a case of peppers to pickle, so please help? Thank you.

    Reply
  10. Rebecca Maddela says

    August 26, 2019 at 2:02 pm

    Thanks Peter for the pickling peppers recipe. I like the spices you have Included in your recipe. It is interesting. I gave sweet n hit peppers growing in my garden. I shall try your recipe.
    Thanks a lot.
    Rebecca Maddela.

    Reply
  11. Danielle says

    July 26, 2019 at 10:35 am

    WOW! I have an over abundance of bell peppers from my garden this year and was trying to find a way to preserve them. I found this recipe and it was so novel- the cute nursery rhyme theme- that I decided to give it a try. I just did one batch because I wasn’t sure if I’d like them. One jar didn’t seal so I put it in the ‘fridge and opened it up after a week and WOW! Amazing! I love the flavor and the tang. I was very pleasantly surprised considering some of the ingredients- cinnamon, etc. The only thing I didn’t put in was the allspice berries because I couldn’t find them where I live, and I accidentally grabbed ground coriander seeds instead of whole so I put in some of the ground and hoped for the best. It turned out amazing and I will definitely be doing this one again!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 26, 2019 at 5:54 pm

      I’m so glad you enjoyed them, Danielle, thanks so much for the feedback!

      Reply
  12. Grahamcogan says

    May 7, 2019 at 4:04 am

    Hi there…What’s the purpose of the hot water bath…Thanks Graham.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 7, 2019 at 3:52 pm

      Hi Graham, it’s the recommended method in the U.S. for safely preserving high acid foods.

      Reply
      • Alice l brashears says

        September 8, 2019 at 3:19 pm

        Yum

        Reply
    • Anonymous says

      July 24, 2019 at 4:29 pm

      It also kills any bacteria left in the peppers

      Reply
  13. Juannel gaspar says

    March 7, 2019 at 1:26 pm

    Can’t wait to can these and make Italian salad. J

    Reply
  14. Katherine Thorne says

    September 6, 2015 at 9:51 am

    Haha, so cute! :) I’ve got some bell peppers in the crisper, will make a batch of these, thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 6, 2015 at 9:55 am

      Awesome! Happy pickling, Katherine! :)

      Reply
  15. Cori Landon says

    September 5, 2015 at 8:44 pm

    Kimberly, you are HILARIOUS! :) Always love your posts and recipes, thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 9, 2015 at 8:44 pm

      Thanks, Cori, I really appreciate your support! :)

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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