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Pack a Pint of Pickled Peppers

Travel*Food*Cool Pickled Peppers

If Peter Piper picked a peck of pickled peppers, how many pecks of pickled peppers did Peter Piper pick? Here is the easy answer: you can pack a pint of pickled peppers (and a little bit extra) using this quick and easy recipe. (And when I say quick, I mean you can do this in the time it takes your coffee to brew!)

Peppers are in season, folks, and you cannot get fresher than this! Fresh hot banana peppers! Time to pack them in jars, pickle them up and put them away for a few months down the road, when nothing is fresh!

This is a super-simple and extremely easy recipe. The hardest thing is a little chopping. Make them up and put them in your fridge. They’ll be ready when you are. The recipe is also super-simple to remember: it’s the power of ONE!

This is a small batch recipe that you can stick in your fridge and use almost immediately! While they’re still fresh, go to your local farmers’ market or the St. Lawrence Market and pick up some peppers! These are great on sandwiches, salads and pizza!

Prep time: 10 minutes; Cook time: Wait a minimum of 2 days to eat; Serves: 1 x 500 ml jar (+ 1 x 250 ml jar + a little extra)

What you need:

  • 6 hot banana peppers, sliced into 1/4″ rounds, seeds removed
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp coarse salt
  • 1 tbsp sugar
  • 1/8 tsp turmeric
  • 1 clove garlic, peeled

What you do:

  • In a saucepan over high heat, add the water, vinegar, coarse salt, sugar and turmeric
Travel*Food*Cool Pickled Peppers
In a saucepan over high heat, add the water, vinegar, coarse salt, sugar and turmeric
  • Bring to a boil
Travel*Food*Cool Pickled Peppers
Bring to a boil
  • While you’re waiting for the pickling mix to boil, chop up your banana peppers; put your lids in a bowl of hot, hot water
  • In a clean, sterilized jar, add the clove of garlic
Travel*Food*Cool Pickled Peppers
Add the garlic clove
  • Stuff in your banana pepper rings until you can’t stuff in any more (and then stuff in a few more!)
  • Add the boiling pickling liquid
  • Wipe the lid and place it on the jar, screw the ring tight
Travel*Food*Cool Pickled Peppers
Pickled banana peppers
  • Place in fridge

Travel*Food*Cool Pickled Peppers

  • Wait 2 days

  • Eat and enjoy

Travel*Food*Cool Pickled Peppers

  • Note 1: I ended up being able to make one 500 ml jar, one 250 ml jar and a little jar – I added a clove of garlic to each jar. There was enough pickling liquid to do all the jars.
  • Note 2: after 2 days, the pickled peppers were still a little crunchy, but yummy. If you can wait two weeks, the peppers will have slightly softened, and will be more like the ones you can buy in stores
  • Note 3: Too bad Pete didn’t help with these. “Peter Packed a Pint of Pickled Peppers” would have been good.

Travel*Food*Cool Pickled Peppers



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