Pickled Peppers

This recipe makes two quarts of pickled peppers! Peter Piper was very particular about his pickled peppers. (Did you know there is a secret to this nursery rhyme? The name “Piper” is the botanical name for chili peppers!)

Ingredients for Pickled Peppers:

Select fresh varieties matched to your taste. Use two pounds of whole jalapeño, Anaheim, banana, cherry, and/or mini-sweet peppers or pack a variety.

• 1^3/4 pounds of chili peppers soaked and cut into rounds. Seeding is optional.
• 4 scallions in thin, slanted slices.
• 4 teaspoons of minced garlic.
• 2 small bay leaves, crushed.
• 8 peppercorns, lightly crushed.
• 1/2 teaspoon of turmeric.
• 1 cup of raw apple cider vinegar.

Directions for Pickled Peppers:

1. Mix the peppers, scallions, and garlic in a bowl.
2. Place the bay leaves, peppercorns, turmeric, and cider into a clean, 2-quart jar.
3. Load the mixed veggies into the same jar.
4. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
5. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the peppers under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until its snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole in the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the peppers are sour enough for you. If they are not, just add a day and re-check.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!