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A Peck of Pickled Peppers?

August 21st, 2008

I was at a local farm buying peaches 2 weeks ago and they had banana peppers for 6 for $1. Since Mr Chiots and a friend LOVE hot peppers on their pizza, I decided to buy some and try my hand a pickling them. I looked up a few recipes and finally settled on a combination of 2.

So do they pass the test? Yes, Mr Chiots had some on pizza the other day and loved them. So I guess next year I’ll be growing banana peppers (good thing I saved some seeds) and pickling them for a years’ worth of pizza toppings.

Here’s the Recipe I used:

1 1/2 lb of banana peppers
6 cups vinegar
2 cups water
3 cloves of garlic, crushed
1 teaspoon non-iodized salt (kosher or pickling salt)

Cut peppers into 1/2 inch pieces. Combine vinegar, water, garlic & salt in a large sauce pot. Bring mixture to a boil: reduce heat and simmer 5 minutes, remove garlic. Pack peppers into hot sterilized jars, leaving 1/4 inch head space. Ladle hot pickling liquid over peppers, leaving 1/4-inch head space. Remove air bubbles (by running knife around jar edges). Adjust 2 piece caps, process 10-minutes in boiling water canner.

If you don’t want to process your peppers you can just keep them in the fridge. Since I was only doing half a batch this is what I did, they’ll be eaten up quickly around here.

Anyone out there have a pickled hot pepper recipe they love?

6 Comments to “A Peck of Pickled Peppers?”
  1. Chicago Mike on August 21, 2008 at 2:06 pm

    That looks simple enough for me to make a run at. I will try it this weekend and let you know.


    Reply to Chicago Mike's comment

  2. Susy on August 21, 2008 at 7:54 pm

    They’re super easy, especially if you don’t want to make a ton and can them. They only took me about 15 min to make. Mr Chiots will have them eaten up soon!

    Reply to Susy's comment

  3. Chicago Mike on August 24, 2008 at 10:19 am

    Hello Chiotsrun,

    I tried this recipe this weekend after talking to my Mom about the details of canning and had what appears to be a big success.

    I will post pics over at today. Put in all sort of pickled vegetables.

    Any idea how long you have to wait to enjoy them?

    Thanks for cutting this down to a simple process, it really gave me the encouragement I needed to get over the top.

    With Best Regard,

    Chicago Mike

    Reply to Chicago Mike's comment

  4. Susy on August 24, 2008 at 10:38 am

    We waited a week, and they were pretty good. Probably 2 weeks is optimum (we haven’t had pizza since the first time, maybe I’ll make some for dinner tonight). They get more “flavorful” the longer they sit. I’ll look for the photos at Freedom Gardeners. I was at the farmer’s market this weekend and bought a bunch of peppers to make more! You can also buy different “heats” of peppers to make mild or hot peppers. I bought semi-hot & mild to mix for this batch.

    Reply to Susy's comment

  5. Meghan on August 5, 2012 at 8:16 pm

    Love this. I have a bunch of peppers in my garden I want to use. Question? Do u un seed them? I didn’t and there are seeds everywhere!! I wasn’t sure how I’d keep the ring whole and get the seeds out!!

    Reply to Meghan's comment

    • Susy on August 5, 2012 at 9:03 pm

      I usually pick some of the seeds but not all of them. They’ll be hotter if you leave the seeds in. You can also just pick out the seeds after pickling, they’re much easier then. I often pickle the peppers whole and just cut slits in the sides. Then after they’re pickled I cut them open, scrape out the seeds and slice.

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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