Peter Piper’s Pickled Peppers
Description: 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.
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Total Time: 50 minutes
Recipe Category: Lunch/Snacks
Keywords: Vegetable, Very Low Carbs, Low Protein, Vegan, Low Cholesterol, < 60 Mins, Canning
Aggregated Rating: 5
Review Count: 3
Nutritional Information (per serving):
- Calories: 0
- Fat Content: 0g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 0mg
- Carbohydrate Content: 0g
- Fiber Content: 0g
- Sugar Content: 0g
- Protein Content: 0g
Recipe Yield: 1 (varies)
Ingredients:
- Distilled white vinegar
- Water
- Green pepper
- Fresh garlic
- Bay leaf
- Salt
Instructions:
| Step | Description |
|---|---|
| 1 | Carefully wash green peppers and remove seeds. |
| 2 | 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. |
| 3 | Bring equal parts of water and vinegar to a boil and pour over peppers in jars. |
| 4 | Seal immediately. |
| 5 | Cool and store in refrigerator. |
| 6 | Keeps for a few months. |
| 7 | For longer storage, process for 10 minutes in a boiling water bath. |
Enjoy your homemade Peter Piper’s Pickled Peppers! 🌶️
