This post may contain affiliate links. Please read my disclosure policy.

Do you remember that old nursery rhyme / tongue twister that starts with “Peter Piper picked a peck of pickled peppers?” I was trying to remember it driving home from work the other day hoping to come up with something clever to write about the peppers. I was reciting it out loud in the car but couldn’t say “pickled peppers.” I kept saying “pickled peckers.” (can I say that on my blog? Guess I just did!) It went down hill from there but I just started laughing and talking to myself trying to say this tongue twister. Then I wondered if a pickled pecker would be crisp like these peppers? (oops again!) This is what happens to the mind of a food blogger – especially the pickled ones! (In all honesty I was NOT pickled when I wrote this – but one could wonder!)
These are super simple and delicious on just about anything except breakfast cereal!
Pick a peck of peppers at your local grocery store and mix them up – a few mini sweet bell peppers and a few hot like jalapenos. You’ll need about 14-16 ounces of peppers.
Slice the peppers and divide them among a couple of jars. I thought I would need three but ended up only filling two pint jars.
Cook a mixture of onions, vinegar and spices and pour the hot mixture over the peppers.
Allow the jars to cool and refrigerate for at least 12 hours before serving. That’s it! I don’t eat hot dogs much anymore, unless I’m at a baseball game, but these would be great on a dog, hamburger, salad or any sandwich! Put some of these on your 4th of July picnic table and watch them disappear.
I knew my husband would love these and he certainly does. He said they are just the right mix of hot, sweet and sour … then added “kind-of like you.” Not sure how I should take that – but it’s probably true! I am a woman after all – and we all have many sides … many, many sides!
Pickled Peppers
Yield: 2 pints
Course: Condiment
These are super simple and delicious on just about anything.
Ingredients
- 2 cups white wine vinegar
- ¾ cup white vinegar
- ½ large white onion thinly sliced
- 2 garlic cloves crushed
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons granulated sugar
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon dill seeds
- 2 bay leaves
Instructions
- Divide the sliced peppers among 2 canning jars. Bring the white wine vinegar and the next 9 ingredients to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally for about 5 minutes. Pour the hot mixture over the peppers. Cover with lids and let stand about 30 minutes. Refrigerate 12 hours before serving. Will keep about 3 weeks.
Recipe Notes
- Recipe adapted from Southern Living
Nutrition
Calories: 136kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 5257mg | Potassium: 260mg | Fiber: 3g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg
Daniela Grimburg
This was such fun to read and I'm NOT pickled either :)<br />Pretty colors and I'm sure it's a great addition to most dishes.<br />Are the peppers from your garden?
SavoringTime in the Kitchen
I can't wait to try these when my tiny little peppers start producing – fingers crossed. But I know a good farmers' market if that fails. I think I'll stick to the peppers in the recipe 🙂
Chris Scheuer
These are GORGEOUS Tricia, almost too pretty to think about eating but not quite. Even if you can't say the rhyme, you rock, these look amazing. I think Peter would have though so too and eaten a peck of them! 🙂
Elzbieta Hester
Oh la la, I like all your pickle goodies there. Refrigerated version….that must be fantastic, Tricia!<br /><br />ela h.<br />Gray Apron
Bianca @ Confessions of a Chocoholic
Pickled peppers sound delicious! I'd like these on a burger or tacos!
Pam
Ooops! 🙂 Great post and I bet they're delicious! I have to give it a try!
Angie Schneider
Gorgeous summer colour! They would be fantastic to serve with some German Frikadellen.
Cheri Savory Spoon
Hi Tricia, these look wonderful, did you get these from your garden? My husband would love this. Happy 4th to you!
scrambledhenfruit
Gorgeous colors! These are so pretty in your Weck Jars. 🙂
Mary
Ohh these look wonderful – would be just great with so many things – my daughter and I were reciting this rhyme the other day and trying to work out how much is a peck??!!<br />Mary
Wendy
These pickled peppers (I am not even trying that 3 times fast!) are so colorful! The sweet-sour-spicy would be great with so many grilled foods…meats or tofu! Your Refrigerator Dill Pickles were the first pickles I ever attempted and I love them! Pickle peppers will be next. 🙂 Have a great holiday weekend with your family, Tricia!
Big Dude
Why you little devil you – or is this a test to see if we actually read your words or just look at the photos 🙂 Rather than a wood pecker, my FIL always said peckerwood in all earnesty. We've pickled lots of peppers over the years and they last a long time. We're on our last jar of jalapenos now. I like the mix of peppers and colors you used in yours – they would also make pretty
Tricia Buice
Hahaha – thanks for reading Larry! Have a wonderful 4th of July – stay safe!
Kari Lindsay
I love the pretty colors of these pickled pepper! I also really like that this recipe uses mostly white wine vinegar, so that the peppers aren't too tart. I can't wait to make this, and I'll be making them with lots of jalapeños, cuz I like things spicy!
Tricia Buice
I'm with you Kari – love the spicy! Have a wonderful holiday!