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.
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!
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!
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.
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.)
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.
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.
Prepare the pickling solution. Bring the pickling mixture to a boil in a medium saucepan. Reduce the heat and simmer covered for 15 minutes.
Strain the pickling solution.
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.
Process the jars in a water bath for 10 minutes.
I use and recommend the Granite Ware Canning Kit..
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.
- 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
- 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.
- 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.
- 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.
- 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.
Cattie W. says
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.
Betty says
What is the quantity of onions required in the Peter Piper Pickled Pepper? And is there a particular type that works best?
Kimberly @ The Daring Gourmet says
Hi Betty, sorry for the confusion – you’ll need one large yellow onion.
Anonymous says
Thank you Kimberly!
Griff Bowles says
Am I missing something? You mention onions in the recipe but there is no quantity in the ingredient list.
K Stewart says
How many onions does it take?
Brittany says
This is not going as far as it says I’m going straight by the directions do I need to add water?
Camilla Madden says
Do i put the peppers in the fridge for 24 hours or keep them out
Kimberly @ The Daring Gourmet says
Hi Camilla, let them sit out at room temperature.
Camilla Madden says
Thanks so much
Erina Du Preez says
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
Kimberly @ The Daring Gourmet says
Hi Erina, you can use any vinegar you like as long as it’s at least 5% acidity.
Gina says
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.
Karen Garay says
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.
Kimberly @ The Daring Gourmet says
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!
Karen Garay says
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.
Sandra Rose says
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.
Rebecca Maddela says
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.
Danielle says
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!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Danielle, thanks so much for the feedback!
Grahamcogan says
Hi there…What’s the purpose of the hot water bath…Thanks Graham.
Kimberly @ The Daring Gourmet says
Hi Graham, it’s the recommended method in the U.S. for safely preserving high acid foods.
Alice l brashears says
Yum
Anonymous says
It also kills any bacteria left in the peppers
Juannel gaspar says
Can’t wait to can these and make Italian salad. J
Katherine Thorne says
Haha, so cute! :) I’ve got some bell peppers in the crisper, will make a batch of these, thanks!
Kimberly @ The Daring Gourmet says
Awesome! Happy pickling, Katherine! :)
Cori Landon says
Kimberly, you are HILARIOUS! :) Always love your posts and recipes, thank you!
Kimberly @ The Daring Gourmet says
Thanks, Cori, I really appreciate your support! :)