Recipe: Pickled Peppers

Our garden and local farmer's markets are full with peppers right now. I added a little carrot and onion to fill out the flavor. A little time spent this weekend will preserve your summer in a jar!

This is a great way to add flavor to all your dishes!  Top your next burger or brat with these tasty peppers to spice up your tastebuds. They go with just about everything...

 Pickled Peppers                        Yield: 6 pints

10 cups peppers (any kinds, Hungarians, Banana, etc), seeded and diced

3 carrots, peeled and diced

2 medium white onions, diced

1 cup canning salt


3 Tble sugar

2 tsp prepared Horseradish (store bought is fine, homemade is better!)

4 cloves garlic, sliced

6 cups white distilled vinegar


1.) In a large bowl, mix together the diced peppers, carrots and onions.  Pour the canning salt over the vegetables and add water to fill your bowl.  I use my largest Pyrex mixing bowl. Cover with plastic wrap and place in fridge.  Let the peppers brine for 12-18 hours.

2.) Drain the veggies and rinse the salt off of them.  In a large sauce pan, heat 2 cups of water to a boil and add in the remaining ingredients.  Let simmer for 15 minutes.

3.) Pack your warm jars with the peppers.  Pour the hot liquid over the vegetables, leaving ¼ inch headspace.  Remove any air bubbles with a butter knife.  Place on the two part lids and process for 10 minutes in a hot water bath. If canning the peppers sound too hard, jar the peppers and just keep in the fridge for up to 2 months.


These peppers will be perfect on beef sandwiches, burgers—really just about anything.  Pita chips and the peppers were a snack on Monday night!

***Wear gloves while seeding the peppers!***

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