Pickled Italian Peppers Recipes

EASY PICKLED PEPPERS RECIPE

Steps:

• Place pepper rings in a sterilized quart jar. Set aside.
• Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
• Refrigerate the peppers up to one month or process in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
• Allow at least 24 hours before opening the peppers for the best flavor.

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:

• Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

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.

PICKLED SWEET PEPPERS

Steps:

• Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. 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.

ITALIAN CANNED PICKLED HOT PEPPERS

Steps:

• Put all the peppers through the slicing mode of your food processor, and put the sliced peppers in a colander to drain. In a large pot or plastic container put all the peppers in to soak. Add enough white vinegar until all the peppers are covered with vinegar add a good amount of salt and mix.
• Cover the pot or container and let sit out on the counter for 24 hours at a minimum.
• The next day, have sterilized canning jars, lids and rims ready. Drain the peppers that soaked overnight and rinse with cold water.
• In each jar, stuff full of the sliced peppers.
• Mix 2 cups of canola oil and 2 cups of virgin olive oil together in a container with a spout.

ITALIAN PICKLED BANANA PEPPERS

Steps:

• WEARING GLOVES, Wash, core, and cut peppers into approximately 1" strips. Peel garlic cloves. Pack peppers into jars.
• Place appproximately 5 jars on the counter and pour boiling water into the jars to the rim. Cover with a cookie tin and weight down to hold in the heat of the boiling water. Let stand 5 minutes.
• Pour off boiling water and place 2 cloves of garlic, 1/2 tsp of canning salt, and 1 tsp of oil into jar. Pour boiling brine into jar to approximately 1/2 inch from the top. Place lid on jar and seal with a ring. (Be sure to have lids in a bath of hot water for 5 minutes prior to placing on jar).

PICKLED PEPPERS

Steps:

• Prepare boiling water bath canner, clean hot jars, and clean two piece lids.
• Wash hot peppers. Leave peppers whole or cut into slices. If using different varieties, toss to blend so you have a mix of peppers in each jar.
• Combine vinegar, water and garlic in a large sauce pot. Bring liquid to a boil; reduce heat and simmer about 5 minutes. Discard garlic.
• Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids.
• Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints.
• I prefer to pack mine in half pint and half cup jars, because we tend to go through a smaller amount of peppers at one time.

PICKLED PEPPERONCINI

Steps:

• Wash and sort the pepperoncini. Using a sharp knife, make a split in the side of each, keeping the stem in tact.
• Wash and sterilize 4 16 ounce canning jars.
• Simmer the tops in water.
• Set a large canning pot to boil.
• In a large heavy bottomed pot, add 4 cups white vinegar and 4 cups water with 1/4 cup kosher or pickling salt and 1/3 cup sugar.
• Bring the mixture to a boil, then remove from the heat.
• Stuff the jars with pepperoncini. Once these come out of the water canner, there will be considerably shrinkage of the peppers, so the more you can fit, the more appealing the final product will look.
• Into each jar add 2 cloves of crushed garlic, 6-7 whole pepper corns and 6-7 whole corriander seeds and 1 teaspoon of dried, crushed red pepper flakes.
• Fill the jars to about 1/4 inch head room, then add the tops and then the rims, and close, but not too tightly.
• Process for 10 minutes in boiling water with at least 2 inches of water above the rims.
• Once done, let the jars sit, covered for 5 minutes.
• Remove the jars from the canner and let them sit, undistirbed for 24 hours.
• Check the tops to be sure they've popped. This means, they've usually made a popping sound and the soft center of the lid as inverted. You can also check by tapping the top. If it goes up and down, the seal did not take. Any that did not can be refrigerated and eaten with a few weeks. Properly presserved, you can store the pepperoncini for up to a year. Refrigerate once opened.
• Enjoy!
• Karen Harris https://www.bittersaltysoursweet.com

PICKLED ITALIAN PEPPERS

Steps:

• Place half of the vinegar in a medium pot, add the water, salt, garlic cloves, and bay leaves. Mix to dissolve the salt and bring to a boil.
• Add the peppers, turn off the heat and cover the pot.
• Allow to rest for 10 minutes.
• Place a clean kitchen towel on a working surface. Remove the peppers from the water and place them on a single layer on the towel.
• Pat dry the peppers as much as possible with kitchen paper towels.
• Fill your jars with the peppers, adding in between some peppercorns, bay leaves and garlic.
• Fill the jars with the remaining vinegar and press the peppers with a clean spoon so they will submerge very well in the vinegar.
• Use a toothpick to burst the bubbles in the liquid and prevent the peppers from spoiling.
• Close the lids and place the jars in a dry, cool and dark place for 30 days before consuming.