Black Pepper Pickles Recipes

QUICK PICKLED PEPPERS

Steps:

• First, prepare your peppers: Wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing (this is a lot of work, so I just pulled out the larger membranes from my sliced pickles). Slice the pickles thin with a mandoline or chef's knife. If you're still concerned about the spice level of the pickles, run the sliced jalapeños under running water in a colander to try to knock off any remaining seeds. (Beware, those pepper fumes made me cough.) Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.
• Combine the prepared peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to pock down the peppers so they all fit and there aren't any hidden air pockets.
• Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled (just sample one every now and then to find out!). They are best when relatively fresh, but keep well for at least a month.

PICKLED PEPPERS

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.

BLACK PEPPER PICKLES

Steps:

• Mix vinegar, black pepper, sugar, salt and prepared mustard. Pour over cucumbers or drained purchased dill pickles.
• Let sit for 4 weeks.

PICKLES & PEPPERS

Steps:

• Put 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 1 cup flour, the beer and Cajun seasoning. Let the batter sit for 5 minutes.
• Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
• Dredge the pickles and peppers in the flour, shaking off any excess. Dip into the batter and coat completely, then transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve.

BLACK PEPPER CHIPS

Steps:

• Preheat peanut oil in a deep fryer to 300 degrees F with peanut oil.
• Slice the potatoes into very thin 1/8-inch slices using a mandolin with a straight blade attachment or a V slicer. Keep the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes in a colander and blot dry with paper towels; y. You don''t want to put wet potatoes into hot oil.
• Fry the potatoes in batches, only a handful at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove the chips from the fryer and drain on a paper towel-lined sheet tray. Season the chips with salt and lots of freshly ground black pepper.

OLD-FASHIONED GARLIC DILL PICKLES

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.