Prep 30 mins
Cook 20 mins
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.
- Carefully wash green peppers and remove seeds.
- 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.
- Bring equal parts of water and vinegar to a boil and pour over peppers in jars.
- Seal immediately.
- Cool and store in refrigerator.
- Keeps for a few months.
- For longer storage, process for 10 minutes in a boiling water bath.
Found this recipe just as all my hungarian peppers were coming on!! I added about a tblsp. of minced garlic(in the jar) and 1 tsp. salt per quart jar. Thanks!
Thanks so much! I just had my first successful pickling experience. Instead of green peppers, I had banana peppers from the garden and one long hot pepper to add a little kick. I also added about 8 peppercorns.
I love peppers and i also love pickled foods, so i guess I'm gonna have to try this one! It sounds pretty simple, even for me!