The Pioneer Woman Tasty Kitchen
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Pickled Peppers

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Level: Easy

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Description

Pickled peppers with carrots and onion, flavored with mustard seeds, coriander, fennel, cumin and more!

Ingredients

  • 1 Tablespoon Mustard Seeds
  • 1 Tablespoon Coriander Seeds
  • 1 Tablespoon Fennel Seeds
  • 1 Tablespoon Peppercorns
  • 1 Tablespoon Cumin Seeds
  • 1 Tablespoon Thyme
  • 2 leaves Bay Leaf (optional)
  • 8 cups White Wine Vinegar
  • 8 cups Water
  • 4 cups Sugar
  • ½ cups Salt
  • 10 cups Peppers, Or More
  • 1 cup Carrot, Peeled, And Thinly Sliced
  • 1 cup Red Onion, Thinly Sliced
  • Dill Or Other Fresh Herbs (optional)

Preparation

1. Toast the dried spices in a saucepot for about 2 minutes, until they begin to exude their aroma, stirring all the while.
2. Add the liquids, sugar and salt, and bring to a boil.
3. Turn off the heat and let steep for ½ hour.
4. Pack the vegetables into mason jars along with any additional herbs.
5. Pour the liquid over peppers and any desired vegetable counterparts (sliced red onion, garlic, sliced carrots, etc.).
6. Store in the refrigerator for 6 months or process the jars in a hot water bath and store them on the shelf.

2 Comments

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Margaret on 3.9.2012

I loved this recipe, what’s even better is that my kids loved it too. They loved all the bright colors. Thanks for posting it.

Profile photo of Sharon in Tulsa

Sharon in Tulsa on 11.8.2011

This looks like a great way to use up those end of season peppers, but one question – what type of peppers do you typically use for this? Jalapenos?

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