Potent Pickled Peppers Recipes

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PICKLED PEPPERS



Pickled Peppers image

There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Number Of Ingredients 10

1 tablespoon sugar
1 tablespoon salt
2 cups water
1 cup white vinegar
1 red bell pepper, cut into 6 pieces
1 yellow bell pepper, cut into 6 pieces
1 green bell pepper, cut into 6 pieces
1 small onion, sliced, separated into rings
2 cloves garlic, halved
1 sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves

Steps:

  • In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
  • In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/4 Cup), Sodium 440 mg, Sugar 2 g, TransFat 0 g

PICKLED HOT PEPPERS



Pickled Hot Peppers image

Pickled Hot Peppers; from Better Homes and Gardens Canning and Freezing - posted in reply to a request

Provided by papergoddess

Categories     Vegetable

Time 20m

Yield 4 pints

Number Of Ingredients 8

1 lb green peppers or 1 lb yellow hot pepper (8 cups)
4 heads fresh dill or 2 tablespoons dill seeds (optional)
3 cups water
1 cup white vinegar
2 tablespoons pickling salt
1 tablespoon sugar
2 cloves garlic, minced
1/4 teaspoon crushed dried red pepper

Steps:

  • Wash hot peppers; drain.
  • Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
  • If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
  • In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
  • Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
  • Adjust lids. Process in boiling water bath (pints) 10 minutes.

Nutrition Facts : Calories 62.2, Fat 0.3, Sodium 3501.5, Carbohydrate 11.1, Fiber 2.4, Sugar 8.2, Protein 1.2

PICKLED PEPPERS



Pickled Peppers image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories     Side Dishes     Snacks

Time 45m

Yield about 8 pints.

Number Of Ingredients 6

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

Steps:

  • Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED HOT PEPPERS



Pickled Hot Peppers image

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Provided by Pam

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 30m

Yield 40

Number Of Ingredients 7

1 ½ pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
¼ pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

Steps:

  • Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
  • Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
  • Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g

POTENT PICKLED PEPPERS



Potent Pickled Peppers image

These are a mix of sweet cherries, hot jalapenos, real hot ghost chilis, serrano's, and and mild pepperoncini's. Toss in your favorites.

Provided by Rita1652

Categories     Spicy

Time 40m

Yield 2 quarts, 60 serving(s)

Number Of Ingredients 8

27 ounces mixed peppers, washed well and dried
6 garlic cloves, peeled
2 fresh bay leaves
1/2 teaspoon whole black peppercorn
4 cups white wine vinegar (at least 5 percent acidity)
1 cup filtered water
1/4 cup sugar
1 teaspoon coarse sea salt

Steps:

  • Trim pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size sterilized glass jars.
  • Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

Nutrition Facts : Calories 6.2, Sodium 39.3, Carbohydrate 1.5, Fiber 0.2, Sugar 1.1, Protein 0.1

PICKLED PEPPERS



Pickled Peppers image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h20m

Yield 6

Number Of Ingredients 5

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

  • Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
  • Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g

PICKLED HOT JALAPENO PEPPERS



Pickled Hot Jalapeno Peppers image

Make and share this Pickled Hot Jalapeno Peppers recipe from Food.com.

Provided by Diana Adcock

Categories     Peppers

Time 40m

Yield 4 pints

Number Of Ingredients 4

2 quarts jalapeno peppers
2 cups white vinegar (that's 5% acidity)
2 cups water
1 teaspoon salt

Steps:

  • Seed, stem and slice peppers, or leave whole if small.
  • If you're leaving whole, cut 2 small slits in each pepper or you're going to have exploded peppers.
  • Combine vinegar and water and heat to a simmer-do not boil.
  • Pack peppers tightly into jars, pour hot vinegar/water over peppers leaving 1/2 inch head space.
  • Add salt-to taste. Process in a boiling water bath for 15 minutes.
  • You can add 1 clove of garlic to each jar if you like.

Nutrition Facts : Calories 77.3, Fat 0.7, SaturatedFat 0.2, Sodium 596.3, Carbohydrate 12.8, Fiber 5, Sugar 7.9, Protein 1.6

PICKLED HOT PEPPERS



Pickled Hot Peppers image

Make and share this Pickled Hot Peppers recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 30m

Yield 32 serving(s)

Number Of Ingredients 8

4 cups white vinegar
1 cup water
1 cup olive oil (extra virgin not required)
4 teaspoons kosher salt
4 tablespoons pickling spices, tied in cheesecloth
2 lbs hot pepper (jalapenos are terrific)
8 cloves garlic, peeled,but left whole
4 medium yellow onions, sliced thin

Steps:

  • Combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
  • Bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
  • Wash and dry peppers, Trim stems but leave some on.
  • Put 2 cloves of garlic in each canning jar (sterilized etc).
  • Alternate peppers and sliced onions.
  • Pack tight with 1 inch headspace.
  • Bring liquid back to a boil, and pour over peppers leaving one inch for air space.
  • Top with lids, screw on bands, and process in waterbath canner for 10 minutes.

Nutrition Facts : Calories 83.9, Fat 6.8, SaturatedFat 0.9, Sodium 295.2, Carbohydrate 4.5, Fiber 0.7, Sugar 2.2, Protein 0.8

PIMENTOS (PICKLED PEPPERS)



Pimentos (pickled peppers) image

These peppers are crispier than pimentos, and don't have that kind of weird undertaste that pimentos have. If you don't like your 'pimentos' hot, leave the jalepenos out.

Provided by wildheart

Categories     Lunch/Snacks

Time 25m

Yield 1 quart

Number Of Ingredients 8

8 bell peppers, mixed colors if possible
2 cups vinegar
2 cups water
1 cup sugar
8 cloves garlic, chopped
1 tablespoon oil
1 teaspoon salt
1 -2 fresh jalapeno

Steps:

  • Clean the peppers (including the jalepenos) of all the seeds and white stuff.
  • Cut the bell peppers into strips about 1" wide and 2" long.
  • Slice the jalepenos in 1/2" slices across.
  • Boil the bell peppers in water for about 5 minutes.
  • Mix the oil, vinegar, sugar, salt, and water in a saucepan.
  • Bring to a boil, and boil about 5 minutes.
  • In the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) Pour the vinegar/sugar mix over.
  • Seal.
  • Let sit in refrigerator at least two weeks before serving.
  • This keeps well 4-6 weeks in fridge.
  • Can be frozen though there is some deterioration of texture.

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