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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!
14 ounces assorted hot and sweet peppers, sliced (such as sweet mini bell and jalapenos)
2 cups white wine vinegar
3/4 cup white vinegar
1/2 large white onion, thinly sliced
2 garlic cloves, crushed
1-1/2 tablespoons kosher salt
1-1/2 tablespoons granulated sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 teaspoon dill seeds
2 bay leaves
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 adapted from Southern Living)
Check out these other great pickle recipes!
My personal favorite – Bread and Butter Pickles
Super easy, crisp and crunchy Refrigerator Dill Pickles
We hope you have a wonderful, safe, happy July 4th holiday. We’re going to spend a little time working in the garden and painting at our daughter’s new house. Not exactly as much fun as eating a big slab of BBQ ribs and drinking a cold beer, but that’s okay – they promised to feed us!
Thanks so much for stopping by!