Easy Pickled Peppers Recipe (2024)

FAQs

What is the answer to the Peter Piper riddle? ›

We all know the tongue twister: "Peter Piper picked a peck of pickled peppers. How many pickled peppers did Peter Piper pick?" But not a lot of people know the answer, which is: "it depends."

For each 6 cups of brine, combine 5 cups vinegar, 1 cup water and 1 tablespoon pickling salt. Bring to a boil, reduce heat and simmer five minutes. Pour vinegar solution over peppers, leaving 1/8-inch headspace. Remove air bubbles.

Pickles, including pickled peppers, can be made crisper by adding calcium chloride granules. Calcium chloride does not lower the acidity in the jar and is safer to use than lime.

All you need is some mild or hot peppers like jalapeno peppers, banana peppers, red chiles, etc., some garlic cloves, a couple cups vinegar, water, sugar, salt, and storage jars like mason jars. If you grow a garden, making pickled peppers is a great way of preserving your garden goodies.

According to The Guinness Book of World Records, the toughest tongue twister is 'The sixth sick sheik's sixth sheep's sick'. But, according to researchers at world renowned Massachusetts Institute of Technology (MIT), one of the most difficult tongue twisters is “Pad kid poured curd pulled cod.”

A peck is 1/4 of a bushel. In dry measure it is 8 quarts. So when Peter Piper picked a peck of pickled peppers , exactly how many peppers did Peter Piper pick/ It would depend on the type of pepper so the answer would be somewhere between 10 to 14bpounds.

Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Start with a Salt Soak

As the vegetables swim in salt, some moisture is drawn from the tissues, which helps to preserve crisp texture through the pickling process. I use sea salt, and then rinse the vegetables in cold water several times to remove excess salt when the soaking time is up.

To achieve the best results and minimize the risk of botulism, only fresh blemish-free peppers should be used and vinegar with acidity of at least 5%; reducing the acidic taste can be achieved by adding sugar.

Why aren't my pickled peppers crunchy? ›

To help keep the crunch in water bath-canned pickled peppers, follow the recipe's listed time for boiling the jars—over-processing will make them softer. The quick, refrigerator pickled peppers will be crunchier because they aren't processed in a hot water bath.

Small peppers may be left whole, but must be prepared in one of the follow- ing ways so the vinegar solution will penetrate them: Blanch whole peppers in water or steam for 3 to 5 minutes.

It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

Cool and peel off skin. Flatten small peppers. Fill jars, leaving a ½-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes.

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