Crispy Refrigerator Pickled Peppers Food
REFRIGERATOR PICKLED PEPPERS - RECIPE
A quick recipe for making pickled peppers that you can keep in your refrigerator for months. They're perfect for topping sandwiches, tacos, tossing onto pizzas, or munching right out of the jar.
Provided by Mike Hultquist
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Wash and dry the chili peppers. Cut the large ones up into small chunks or slice them into rings. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a sterilized quart jar.
- To a pan, add all remaining ingredients. Stir.
- Heat and bring to a quick boil, then reduce heat and simmer about 20 minutes.
- Pour the hot brine into the jar, over the peppers, and seal with a sterilized, tight lid. Cool and refrigerate.
- Let the peppers sit a week or two before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!
Nutrition Facts : Calories 27 kcal, Carbohydrate 5 g, Sodium 703 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRISPY PICKLED PEPPERS (USING PICKLING LIME)
This recipe was said to have been developed as a safe pickled pepper recipe for crispy slices by Elizabeth Andres of the University of Georgia. It is very important to rinse the lime well from the peppers as if retained it will neutralize the acid of the vinegar & make the peppers unsafe. They taste best if allowed to sit several weeks/months.
Provided by Busters friend
Categories Canning
Time P2DT40m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Slice peppers in 1/4 inch rings.
- Soak in 1 gallon of water with 1 cup pickling lime 12 - 24 hours ( ideal = 18 hours).
- Drain & rinse peppers well. Soak in fresh water 1 hour. Repeat this twice more.
- Bring vinegar, salt & water to full boil.
- Add 1/2 T celery seed & 1 T mustard seed in sterilized pint jars.
- Pack with peppers and carefully fill jars, leaving 1/2 inch headspace.
- Wipe rims, apply lids & rings. Process 10 minutes (if at 1000 foot elevation or lower) in hot water bath.
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- Add the fresh dill, cloves of crushed garlic, and peppercorns to the bottom of a jar (and an optional grape, horseradish, black tea or oak leaves for extra crunch).
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