Pickles And Peppers Recipe

Mak Erot

3 min read

·

Apr 01, 2025

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Sweet and Spicy Pickles and Peppers Recipe: A Flavor Explosion

This recipe delivers a vibrant mix of sweet and spicy flavors, perfect for adding a zing to any meal. These pickles and peppers are incredibly versatile – enjoy them as a snack, a condiment for sandwiches and burgers, or as a side dish alongside grilled meats. This recipe is easily adaptable to your spice preference!

Ingredients:

• Vegetables:
  • 4 cups mixed pickling peppers (various colors for visual appeal)
  • 2 cups small onions, peeled
  • 2 cups sliced carrots (optional, adds sweetness and crunch)
• Brine:
  • 2 cups white vinegar
  • 1 cup white sugar
  • 1/4 cup pickling salt (important for preserving)
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons celery seeds
  • 1 tablespoon red pepper flakes (adjust to your spice level!)
  • 1 teaspoon turmeric (adds color and a subtle earthy flavor)
  • 1/2 teaspoon black peppercorns

Instructions:

Prepare the Vegetables:

1. Wash and clean: Thoroughly wash the pickling peppers, onions, and carrots (if using). Remove stems from peppers.
2. Slice and chop: Slice peppers into rings or halves depending on size and preference. Slice onions thinly. If using carrots, slice them into rounds.

Make the Brine:

1. Combine ingredients: In a large saucepan, combine the vinegar, sugar, pickling salt, mustard seeds, celery seeds, red pepper flakes, turmeric, and black peppercorns.
2. Bring to a boil: Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved.

Combine and Process:

1. Pack the jars: Carefully pack the prepared vegetables into clean, sterilized canning jars, leaving about 1/2 inch headspace.
2. Pour the brine: Slowly pour the hot brine over the vegetables, leaving 1/2 inch of headspace.
3. Remove air bubbles: Use a non-metallic utensil to remove any air bubbles. Wipe the jar rims clean.
4. Seal the jars: Place lids on the jars and tighten the rings.
5. Process (optional, for longer shelf life): For optimal preservation and a longer shelf life (months), process the jars in a boiling water bath for 10 minutes. (Ensure jars are completely submerged). If you prefer to consume quickly, skip this step and refrigerate immediately. They’ll still last for a few weeks in the refrigerator.

Storage and Serving:

• Refrigerate: If you skipped the water bath, refrigerate your pickles and peppers and consume them within 2-4 weeks.
• Store in a cool, dark place: If you water-bathed, store them in a cool, dark place and they should last for several months.

Tips and Variations:

• Spice level: Adjust the amount of red pepper flakes to your liking – less for mild, more for extra heat. Consider adding a few sliced jalapeños for an extra kick!
• Sweetness: Adjust the amount of sugar to control the sweetness.
• Garlic lovers: Add a few cloves of minced garlic for extra flavor.
• Other vegetables: Experiment with other vegetables like cauliflower, green beans, or zucchini.

Enjoy your homemade sweet and spicy pickles and peppers! They’re a delicious and flavorful addition to any meal. Remember to always practice safe food handling techniques, especially when preserving food.