Pickled Peppers
Quick pickled peppers to preserve your home grown 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!