When it’s about time to give up on the garden in the middle of the Fall in Western, NY it might be time for pickled peppers.
Our garden is still producing A LOT of peppers in mid October and it’s hard to keep up with them so it became pretty clear that pickling the peppers would be a great way to keep them from going to waste, and more importantly a way to enjoy them for months.
Pickling is a preservation method that has been used for centuries to extend the shelf life of foods and enhance their flavors. Here are some reasons why people pickle:
1. Pickling helps prevent spoilage by creating an acidic environment that inhibits the growth of harmful bacteria.
2. The pickling process adds tanginess and complexity to foods, making them more flavorful.
3. Fermented pickles, like those made with lacto-fermentation, can be a source of probiotics, which are beneficial for gut health.
4. Pickling allows for the enjoyment of seasonal fruits and vegetables year-round.
5. Pickles can enhance dishes, adding texture and flavor to sandwiches, salads, and charcuterie boards.
6. Many cultures have their own pickling methods and recipes, making it a way to connect with heritage and tradition.
Overall, pickling is a practical and delicious way to preserve and enjoy a variety of foods.
Unfortunately, this year we didn’t get the cucumber yield that we typically do but the peppers made up for it tenfold. We had an abundance of sweet and spicy peppers, however this recipe can use any and all peppers depending on what you can tolerate heat wise.
The recipe is very vinegar heavy without any sugar added, however is sweet and spicy is your aim just add some sugar.
This recipe is not for canning purposes or for resale purposes, if you do wish to use it for that you will have to be sure to sterilize the jars. We will be consuming these peppers within a couple of months so the sterilization process isn’t all that important here.
We can’t wait to add these to our Italian beef sandwiches and Philly Cheesesteaks!
Pickled Peppers
Ingredients
- 4 cups Sliced Peppers Any peppers you want to use, it can be one kind or ten kinds!
- 2 cups White Vinegar
- 4 cloves Chopped Garlic
- 3 tbsp Black or Green Peppercorns
- 1 tsp Coriander Seeds
- 1 tbsp Ginger Minced or Chopped
- 2 Bay Leaves
- 3 tbsp Pickling/Curing Salt Divided 2tbsp/1tbsp We used Morton's Coarse Kosher Salt
- 1 pinch Red Pepper Chili Flake Optional to add a bit of heat.
Instructions
- Once all of your peppers are chopped add them to a mixing bowl and add 2 tablespoons of salt and mix together.
- Set the peppers aside for four hours at room temperature, allowing the salt to extract some of the water from the peppers.
- After four hours, strain and lightly rinse the peppers.
- Add all of the peppers into jars or one large jar depending on quantity made.
- In a tail pot, combine vinegar, coriander, remaining salt, ginger, bay leaves, garlic, red pepper flake, and peppercorns.
- Bring the vinegar to a boil then simmer for 15 minutes.
- Pour the vinegar into the jar/s being sure to completely submerge the peppers. If the peppers are completely submerged you can use a spoon to compact the peppers more so that the vinegar covers the peppers.
- Leave the jars uncovered until they are room temperature and then close them tight and place them in the refrigerator.
- Pickled peppers are best if left for a few days but you can begin to enjoy them after twenty four hours. They will only get better with time!