Peter Pipers Pickled Peppers Recipes

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PETER PIPER'S PICKLED PEPPERS



Peter Piper's Pickled Peppers image

"Where's the peck of pickled peppers that Peter Piper picked?" Right here, folks!

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



Peter Piper's Pickled Peppers image

Well, it may not be "THE" Peter Piper's recipe for those famous Pickled Peppers, but if it's not, he'd better consider adopting this one instead. Make up a couple jars and keep in the fridge for the crispest peppers. For longer storage, you can process in a boiling water bath. Absolutely WONDERFUL on a roast beef sandwich (hot or cold) or with steak or burgers.

Provided by ThatBobbieGirl

Categories     Lunch/Snacks

Time 50m

Yield 1 (varies)

Number Of Ingredients 6

distilled white vinegar
water
green pepper
fresh garlic
bay leaf
salt

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 :

PETER PIPER PICKLED PRAWNS



Peter Piper Pickled Prawns image

Peter Piper probably wished he'd picked a peck of these pickled prawns instead of peppers. The poached shrimp are coated in alight vinaigrette, and then tossed with fennel, red onions, and butterbeans, creating a twister on the tongue in taste and texture.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 2h30m

Number Of Ingredients 9

3/4 cup champagne vinegar
3 tablespoons fresh lemon juice (from 2 lemons; lemons reserved)
Coarse salt
1/3 cup extra-virgin olive oil
36 medium shrimp (about 1 pound), peeled and deveined, tails left intact
2 small fennel bulbs, very thinly sliced (preferably on a mandoline), fronds reserved
2 small red onions, very thinly sliced (preferably on a mandoline)
4 1/2 cups canned butter beans (from three 15-ounce cans), drained
1 tablespoon finely chopped fresh tarragon

Steps:

  • Whisk together vinegar, lemon juice, and 2 teaspoons salt in a large bowl. Gradually whisk in oil.
  • Bring a large pot of water to a boil. Squeeze in remaining juice from lemons, and drop in rinds. Add shrimp and fennel fronds, reserving some for garnish. Simmer until shrimp are just cooked through, about 3 minutes. Transfer shrimp to a plate using a slotted spoon, and pat dry with paper towels. Add to vinaigrette while still warm; toss. Refrigerate until chilled, about 1 hour.
  • Toss sliced fennel, red onions, beans, and tarragon with shrimp. Refrigerate for at least 1 hour.
  • Garnish shrimp with reserved fennel fronds before serving.

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