Black Pepper Pickles Recipes
BLACK PEPPER PICKLES
Make and share this Black Pepper Pickles recipe from Food.com.
Provided by Carolyn J.
Categories Low Protein
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix vinegar, black pepper, sugar, salt and prepared mustard. Pour over cucumbers or drained purchased dill pickles.
- Let sit for 4 weeks.
Nutrition Facts : Calories 28.5, Fat 0.1, Sodium 1767, Carbohydrate 4.4, Fiber 0.5, Sugar 3.2, Protein 0.3
PICKLED PEPPERS
Pick a mix of hot peppers for these versatile pickles. You can preserve the peppers whole if you want the pickles to be less spicy (since the skin isn't punctured) or slice them into rings first. The former turn up the volume on Bloody Marys, soups, and stews, and the latter add a welcome kick to sandwiches, pizza, or scrambled eggs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P3DT20m
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- In a small, dry skillet over medium heat, toast cumin and coriander seeds until fragrant and lightly darkened, 2 to 3 minutes.
- Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved. Pour over peppers, leaving 1/4 inch space at tops of jars but fully submerging peppers (if they're not, top off with a 2-to-1-ratio mixture of vinegar and water). Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
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