Peter Piper picked a peck of pickled peppers.
Did Peter Piper pick a peck of pickled peppers?
If Peter Piper Picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?
I can vouch for the whereabouts of some of Peter’s pickles….not to be confused with Peter’s pickle (of which I claim no knowledge of). The location of some of said pickles are in my belly and the rest are still nestled snuggly in a jar on my kitchen counter waiting for their marching orders.
What’s not to love about something that makes your mouth water and pucker simultaneously? Yes, I’m talking about food here – pickled sweet peppers to be more precise. I’ll admit that I am not addicted to the current pickling/canning trend that’s running amok at the moment. I think it’s great and all, I just have no idea what I would do with multiple jars of pickled banana peppers. I’m no Snooki (sucking on a dill pickle every time I find my mouth or hands empty – insert your own joke here). I like pickled veggies, but in small doses.
I just make up a small batch of this simple pickled pepper recipe whenever I feel the need for some pucker powered eats. Making pickled sweet peppers or even bread and butter pickles is not that time consuming or difficult. It does however, take on a bit more work if you plan on canning your pickled products. And as you all know about me…I’m about making things that are simple. I’ve got too much other stuff going on to be sweatin’ it out in my kitchen all day like sipping cocktails on the beach, buying sexy shoes or taking a nap – you know…important stuff.
I picked up the yellow/orange/reddish peppers, which were labeled as banana peppers but are probably Hungarian pepper (either way, they’re a sweet pepper) and the green curly peppers (which are also sweet) in the morning at the farmer’s market. That night I made the pickled pepper recipe and by morning I had pickled banana peppers ready to use. There’s a few cloves of garlic in here for a little more flavor, but you can add more or less of them depending on how garlicky you like things.
These are great to put on a sandwich, chop up and put into egg salad/tuna salad/chicken salad for a tangy crunch, slapped onto a burger or just eat them out of the jar. Just make ‘em and quit making excuses.
See, things weren’t so different in the 30’s vs. today…we take “PEP” vitamins too so that we stay cute and perky. They just don’t come in a box made by Kellogg’s anymore.
Recipe: Easy Pickled Banana Peppers
- 2 Pounds Peppers
- 6 Cloves of Garlic (sliced in half lengthwise)
- 1 1/2 Cups Water
- 1 1/2 Cups White Vinegar
- 4 Teaspoons Salt
- Wash the peppers, cut off the tops and remove as many of the seeds as you can.
- Cut the peppers into rings of whatever thickness you prefer.
- Put the pepper rings and garlic pieces into a glass jar that has an air tight seal when closed.
- In a medium size saucepan add the water, vinegar and salt. Bring to a boil over medium high heat.
- Remove from heat and pour over the top of the peppers and garlic.
- Use a knife to move peppers around to remove air bubbles and get the peppers and garlic submerged in the liquid.
- Seal the jar and set aside overnight.
- After 24 hours, refrigerate for up to 2 weeks.
You can add as much or little garlic as you like. Just remember, the more you add the more garlic flavor the peppers will take on. The colors of the peppers will dull a bit after 24 hours. Don’t panic…this is normal. Use a glass container for pickled products. This helps to keep the flavors true.
You could also add other seasonings like black peppercorns.
Preparation time: 10 Minutes
Cooking time: 7 Minutes
Diet type: Vegan
Number of servings (yield): 1
Culinary tradition: USA (General)