Peter Piper picked a peck of pickled peppers. So how many pickled peppers did Peter Piper pick? Yes. I went there. I’m so cliche. What are you going to do to about it? It’s really just because I don’t know what else to say. I had a long day, and we’re all suffering from a cold. It’s no fun.
I made these pickled sweet peppers for our burger night last week, and they turned out awesome. They were so easy to make, and so yummy on our burgers. I will save those details for when I actually post the recipe for them, but I will say that they were the perfect tangy zip to match the smoky chipotle in our burgers. Hmmm. Can you guess what kind of burgers they were?
These pickled peppers would be a really unique homemade gift for the holidays too. Of course, they will need to be eaten within a week or two, and kept in the fridge, since they’re not fully pickled. But, they are so pretty in their jars. How could anyone not be happy with pretty pickled peppers?
They would also be a really beautiful addition to a relish tray.
Prep Time:
Yield:
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PinIngredients
- 2 cups sliced sweet peppers
- 1/4 cup rice vinegar
- 3/4 cup water
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 garlic cloves, minced
Instructions
- Place peppers into a jar.
- In a small saucepan, heat vinegar, water, sugar and salt. Stir until sugar and salt are dissolved. Remove from heat and add garlic.
- Pour the liquid over the peppers in the jar. Top with additional water if necessary to cover the peppers.
- Cover jar and refrigerate for at least 1 hour before serving.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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I haven’t commented to often on my wife’s amazing website because clearly people will think that I’m bias but I have to recommend these pickled peppers. We started out eating them with taco salad, then I had them in a regular salad then I put them on different kinds of sandwiches and I would definitely put a ton of them in an omelet. Now that I think of it, they would be great in stir fry as well. The possibilities are endless and I hope we always have a jar or two of them in our fridge from now on!
Hello, ,I use Italian dressing and add cucumber and tomatoes.
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This recipe sounds delish!
How are these stored and how long will they keep?
You should be able to keep them up to a month, or freeze them!
These pictures are so stunning! They are making me want to make the recipe even more than the fact that it looks so simple! Thank you so much for sharing, i’ll report back after I’ve made it with how it turned out!
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Hi i tried this recipe and i couldnt use it on the peppers it was v v salty!! It needs a lot of less salt and sugar definitely.
Ill try it again starting with a teaspoon of each and maybe equal parts of vngr and water.
“Add 2 tablespoons sugar!” Ingredients “sugar 0”. ????
Hi Mort. I haven’t added nutritional information for this recipe, but when I converted it from my old recipe card, it automatically filled the info in as zero. I apologize for the discrepancy!
just a note – the pickles peter piper made are piper peppers, the fresh green seeds that make your black and white pepper pot dust. Piperaceae, They grow here wher I currently live where they are used as the fresh green berry in Thai food – and I am about to try pickling them right now.
That’s so interesting! I would love to know how they turn out!
Love them. Nicely balanced flavour and super easy to make.
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I don’t see the jar size indicated. Would it be a quart size Mason jar? And I’m using Swerve instead of sugar. Will Swerve work as a subsitute in a pickling recipe? I find the Swerve far less sweet than conventional sugar but love the authentic flavor. Will it pickle?
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