We enjoy pickled peppers and I usually make a few jars each summer. This year our peppers have done so well that I went looking for a new pickled pepper recipe and found a dandy one.
I was drawn to the recipe because it uses a mixture of fermentation and vinegar. It’s also nice that you can customize it to your own preferences.
You can find the original recipe on the Lady Lee’s Home site here.
I only used sweet peppers, but you could use hot or a mixture of sweet and hot.
I didn’t measure the amount of peppers I used, I had so many the first time I made them I knew I’d have enough to fill a half gallon jar so I just kept putting them in till I reached the top.
First I washed the peppers and trimmed the stems a little. While I was cutting the stems I made a little cut in the bottom of the pepper so that the brine could really soak in.
Once that was done I packed them tightly into my half gallon jar and added some garlic cloves that I had peeled. You could add any other seasonings you wanted to at this point.
I added a cup of regular white vinegar to the jar. To fill the rest of the jar I boiled a few cups of water with one teaspoon of salt for each cup and poured it in. You can sort of move the jar around to make sure the vinegar mixes well with the salt brine. Or I’m sure you could mix all that together before pouring over the peppers.
I used a small ziplock back filled with water to hold the peppers down under the brine, but a fermentation weight would work perfectly.
Seal the jar and leave it on your counter for about a week. The recipe said to burp the jar by unscrewing the lid each day, but I didn’t remember to do that part every day. It also said that the brine would turn cloudy at first and then clear up after five to seven days and that’s how you know they are ready to eat or store for later use. I didn’t notice a drastic change in the way the brine looked, but after a little more than a week I tasted them and declared them delicious. I moved mine to the refrigerator, but the recipe said they could be stored in a cool place and be just fine.
One other thing the recipe said was that the peppers could be swapped out with other vegetables, or a combination of vegetables could be used. I can’t wait to try that next year.
Last night’s video: Preparing for the First Hard Freeze in Appalachia | Cleaning the Chimney, Cutting Wood, & Harvesting.
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I made about 4 jars of these. I let them sit a week and a couple of days. Taste is delicious, of course, I don’t have garden peppers yet. These were store bought sweet peppers. Didn’t have a very strong pickled or vinegar flavor, maybe I didn’t do it right? Either way my first attempt at something like this! Thanks for the video on them!!
Rachel-I’m not sure, maybe it was the peppers? Glad you enjoyed the video and enjoyed making them 🙂
Love your youtube channel. I value the effort which goes into each and every show. Congratulations on your award. I grew up saying Apa-lay-cha. Appreciated this episode immensely. Incredibly rich culture y’all are sharing with the rest of the world. I live in England, where people still dance, sing and play folk music. It’s apple pressing time and Lewes Bonfire is round the corner. Bonfire takes place throughout the autumn in the rural communities. I know y’all would like it. Going to follow your recipe for peppers. I didn’t boil my first batch long enough. The peppers puffed up. Not sure if they’re safe to eat. Tipper, you’re a star. Please kindly pass on my thanks to your family and guests.
-Pamela-thank you for the kind words! So glad you enjoy what we do 🙂
My grandmother would have two HOT pepper plants each year. planted in those clay flower pots. She would sit them in with her other flowers on her porch. They would be no bigger than one joint of your finger and would be many different colors. This was in 50’s and 60’s. I don’t know if this is the correct name but I have found a picture of some in a seed catalog that were similar and they were named bouquet pepper and said to be extremely hot. She would add them to her pickled green tomatoes. I gave in to temptation and tried to eat one and I can testify they were extremely hot. Does anyone else remember these or know the correct name?
Considering how one can buy peppers to sit on the shelf or hang on a string for pretty, it makes me wonder if the “for pretty” is another one of the good reasons to pickle vegetables. They sure do look cheerful, summer in a jar. What could be finer?
Your peppers look delicious!
I don’t eat a lot of pickled peppers but I buy those jars of pickled little sweet round peppers and I bet they would be good using your recipe. They sure taste good with any meat. By the way, my Grandparents would say “Directly” all the time but I haven’t heard that word in a long time. I don’t eat a lot of sausage any more but Sunday evening my son brought over red and green peppers from his garden. We sliced them up, sauteed them and cooked Italian sausage on top plus another big skillet was sauteing sliced sweet onions. Oh my goodness, it was delicious! Just can’t beat fresh vegetables from the garden.
The website should just be http://www.WSPA.com. I don’t think the website in my earlier comment will work. If it is more complicated than a sand pile and a chalk board, I am get lost.
I don’t eat very much pepper, only a very small amount of bell pepper every now and then. I hope this goes along with last nights video of preparing for the first frost. It is an article on my local news station about this month’s full moon being called “the hunter’s moon” and about how it got that name. The web site for the station is http://www.WSPA-TV.com. Scroll down left side to find the article. I hope this will work. I don’t know much about this new technology. I don’t think I have ever head it called a Hunter’s Moon. I think we will have our first frost next Monday and Tuesday, the predicted temperature is 37 degrees for Greenville,SC and it usually gets a few degrees colder out in the rural area. I have nothing I need to protect.
Reminds me of visiting our kinfolks who always had lots of fresh vegetables and fruits from their gardens or fields to fix for a meal. Some of their concoctions defied explanation, even when they would explain their ways of harvesting and preparing it. One of my favorites was homemade sauerkraut and listening to them talk about how they made it. Who would want to eat “rotten” cabbage with pickle juice in it! It didn’t even smell good while it was fermenting. But it would sure come to life and make everything it touched taste a lot better, especially a dish piled high with other home-grown canned goods and bread made from scratch and without a recipe at all.
My Irish grandmother made kraut in a big crock that resided next to the pie safe on the screened back porch of her boarding house. I guess the family and the boarders ate it; I wouldn’t. But in later life I developed a taste for an occasional plate of kraut and wieners, or “weenies”, if you prefer.
I’ve made 4 quarts from the recipe when you first made them and gave the link to the website. I have a quart of cabbage sitting on our counter top now. So far the smell is wonderful, so later this week we’ll try it and see if the pickled cabbage is good and I’ll let you know.
When I pickle peppers (my husband’s favorite) I use a common bread and butter pickle recipe using clove, mustard seed, turmeric, garlic, sugar and vinegar. I cut the sweet peppers in rings and de- seed. Then they’re canned in hot water bath or pressure canned. Your peppers look beautiful by the way! I’m so glad you got a bumper crop of the little tasty nugs!!! (The fermenting process reminds me a bit of kraut or fruit cake fixings.) Id just as soon fire up the stove myself and get it over with. Lol but like mommy used to say to each his own and crack your pistol! (I’m trying to funny btw… it doesn’t always work out for me…my humor is dry. )
I watched you making some and it is beautiful…gonna make them soon. Thanks for all of your ‘cooking’ info. Can’t wait for you upcoming cookbook. God Bless.
I enjoyed last night’s video on preparing for the first freeze. It also reminded me I need to call the chimney sweepers! I’m too old to be climbing ladders, LOL.
I bet those peppers are beautiful in the jars, with all that color. It will be interesting to see how well they hold through the winter, or as long as they last before they are eaten, with the combination of vinegar and fermenting.
So many peppers! I want to try this recipe. You said next summer you want to use veggies what do you think would be good? I want to grow more peppers next year I need to find more sweet or not hot peppers. I’ll take any suggestions you may have. I’m interested in the fermenting process, you’ve done so many things I’d really like to try it. Thanks for the channel can’t tell you how much I enjoy it. It’s like visiting a friend. Have a good week!
Tammye-I decided I couldn’t wait till next year 🙂 Today I made the recipe with green tomatoes and okra 🙂 I’ll let you know how it turns out!
I’ve always liked pickled peppers of most any kind as a side to a meal. I do like hot peppers and cayenne peppers are one of my favorites. Those peppers you made do look tasty.