Peter Pipers Pickled Peppers Recipes

PETER PIPER'S PICKLED PEPPERS

Steps:

• Layer the peppers and onions in a large non-metallic bowl and toss with the ⅓ cup of salt. Put a plate on top of the veggies to slightly weigh them down. Let them sit for 24 hours to draw out the excess liquid. During that period give the veggies a toss or two. In a colander, thoroughly rinse and drain the veggies. Pat them dry with some paper towels.
• In a medium saucepan, add all the pickling ingredients and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Strain the liquid by pouring it into a sieve over another pot or large bowl. Discard the spices.
• Pack the veggies in sterilized jars and pour the hot liquid over them, covering the tops of them by ½ inch and leaving ½ inch headspace from the top of the jar. Process in a water bath for 10 minutes.
• Store in a dark, cool place. Let sit for at least 6 weeks before using to allow the flavors to develop. If stored properly will keep for up to a year.

PETER PIPER'S PICKLED PEPPERS

Steps:

• 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.