Potent Pickled Peppers Recipes

PICKLED PEPPERS

Pickled Peppers image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories Side Dishes Snacks

Time 45m

Yield about 8 pints.

Number Of Ingredients 6

Ingredients

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

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.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED HOT PEPPERS

Pickled Hot Peppers image

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Provided by Pam

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 30m

Yield 40

Number Of Ingredients 7

Ingredients

1 ½ pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
¼ pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

Steps:

Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g

POTENT PICKLED PEPPERS

Potent Pickled Peppers image

These are a mix of sweet cherries, hot jalapenos, real hot ghost chilis, serrano's, and and mild pepperoncini's. Toss in your favorites.

Provided by Rita1652

Categories Spicy

Time 40m

Yield 2 quarts, 60 serving(s)

Number Of Ingredients 8

Ingredients

27 ounces mixed peppers, washed well and dried
6 garlic cloves, peeled
2 fresh bay leaves
1/2 teaspoon whole black peppercorn
4 cups white wine vinegar (at least 5 percent acidity)
1 cup filtered water
1/4 cup sugar
1 teaspoon coarse sea salt

Steps:

Trim pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size sterilized glass jars.
Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

Nutrition Facts : Calories 6.2, Sodium 39.3, Carbohydrate 1.5, Fiber 0.2, Sugar 1.1, Protein 0.1

PICKLED PEPPERS

Pickled Peppers image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 8h20m

Yield 6

Number Of Ingredients 5

Ingredients

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

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

Ingredients

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 :

WARM PICKLED PEPPERS

Warm Pickled Peppers image

Provided by Mark Bittman

Categories easy, side dish

Time 15m

Number Of Ingredients 7

Ingredients

2 cups water
1/2 cup red-wine vinegar
olive oil
bay leaves
pinch of oregano
salt
peppers

Steps:

Bring 2 cups water, ½ cup red-wine vinegar, olive oil, bay leaves, a pinch of oregano and salt to a boil. Add peppers and cook for 1 minute; turn of heat, cover and let stand for 10 minutes. Drain before serving.

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