Best Peter Pipers Pickled Peppers Recipes

Peter Piper's Pickled Peppers image

Provided by Kimberly Killebrew

Time 30m

Yield About 4 pints

Number Of Ingredients 13

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

Steps:

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.

Peter Piper's Pickled Peppers image

Provided by ThatBobbieGirl

Time 50m

Yield 1 (varies)

Number Of Ingredients 6

Steps:

Carefully wash green peppers and remove seeds.
Slice and pack in STERILIZED pint-sized canning jars with 2 to 3 cloves of garlic, 2 bay leaves, and 1/2 teaspoon salt in each jar.
Bring equal parts of water and vinegar to a boil and pour over peppers in jars.
Seal immediately.
Cool and store in refrigerator.
Keeps for a few months.
For longer storage, process for 10 minutes in a boiling water bath.

Nutrition Facts :

Pickled Peppers image

Provided by Love2c0ok

Time 8h20m

Yield 6

Number Of Ingredients 5

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g