Recipe: Hip Girl’s Pickled Peppers

Nov 20th, 2016 | By | Category: blog, cook something, vegetables and pasta
Kate Payne's Pickled Peppers, Photo by Cecilia Nasti

Kate Payne’s Pickled Peppers, Photo by Cecilia Nasti

If like Peter Piper the peppers you pick are already pickled on the plant, perhaps your picking is preposterously protracted, or your crazy experiment worked—you lucky progeny of unwed parents—and you better find a pucking good patent attorney pronto!

All excessive alliteration and kidding aside, pickled peppers are delicious, and easy to make. They are piquant and slyly sweet at the same time. They bring an unexpected burst of flavor to any foodstuff with which they’re paired, and put smiles on faces.

The pickled pepper recipe on this page comes from Kate Payne, author of The Hip Girl’s Guide to Homemaking (Harper Collins 2011) and The Hip Girl’s Guide to the Kitchen (Harper Design 2014)  and her Hip Girl’s Guide to Homemaking blog. She’s mastered the art of the small batch pickling, so you won’t have to spend an entire day putting up these pods.

Pickled Peppers

yields 1 quart

1. Prepare 1lb mixed peppers, sliced & seeded or left whole & slit twice lengthwise.

2. Combine in a small saucepan and bring to a boil:

  • 1.5 cups distilled white vinegar
  • 1 cup water
  • 1.5 Tbs Kosher salt
  • 1 Tbs sugar

3. Wash quart jar with hot soapy water, do not dry. Drop into jar 4 peppercorns and pack peppers into jar.

4. Pour brine over peppers in the jar to cover them completely. Don’t worry if some float. Loosely cap jar and let sit on countertop for 1 hour.

5. Place jar in refrigerator and let sit for at least 1 week!

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