Peter Piper's Pickled Peppers
"Where’s the peck of pickled peppers that Peter Piper picked?" Right here, folks!
Ingredients
- 4 large bells peppers of mixed colors , red, yellow, green, orange, stems, seeds and membranes removed, cut in half and then cut into 1/4 inch strips (you can also use the equivalent amount of chili peppers instead)
- 1/3 cup sea salt
- 1 large yellow onion cut in half and then cut into 1/4 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
- Layer the peppers and onions in a large non-metallic bowl and toss with the 1/3 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 1/2 inch and leaving 1/2 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.
Tried this recipe?Let us know how it was!