Pa's Pickled Peppers Recipe (2024)

FAQs

How long to pressure can pickled peppers? ›

Add ½ teaspoon of salt to each pint jar, if desired. Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch headspace. Adjust lids and process half-pints or pints for 35 minutes at 11 pounds pressure in a dial gauge canner or at 10 pounds pressure in a weighted gauge canner.

Where's the peck of pickled pepper that Peter Piper picked? This rhyme was first published in 1813. A peck is an old English weight measurement. The lyrics would suggest that Peter Piper was a rather lazy worker who boasted that he had picked more pepper than he actually had.

We all know the tongue twister: "Peter Piper picked a peck of pickled peppers. How many pickled peppers did Peter Piper pick?" But not a lot of people know the answer, which is: "it depends."

Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister in order to peel (see instructions for blistering below under "Marinated Peppers".)

Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled (just sample one every now and then to find out!). They are best when relatively fresh, but keep well for at least a month.

According to The Guinness Book of World Records, the toughest tongue twister is 'The sixth sick sheik's sixth sheep's sick'. But, according to researchers at world renowned Massachusetts Institute of Technology (MIT), one of the most difficult tongue twisters is “Pad kid poured curd pulled cod.”

It is said that the oldest tongue twister - that was actually referred to as a “tongue twister” - was “Miss Smith's fish-sauce shop.”

The first step in the process involves an overnight soak in a 10% salt solution. That firms up the peppers a bit, and draws out some moisture. It also reduces the heat level of the hot peppers if using them.

Calcium chloride (CaCl2), sometimes known as “pickle crisp”, is a type of salt that helps preserve the crunchiness of food. It is used in the food industry to help preserve the texture of canned fruit and vegetables.

Do you remove stems when pickling peppers? ›

Pickled Peppers

Wash peppers thoroughly and snap off the stems. Peppers may be left whole or chopped. 2. Pack peppers into sterilized pint jars and set aside.

In dry measure it is 8 quarts. So when Peter Piper picked a peck of pickled peppers , exactly how many peppers did Peter Piper pick/ It would depend on the type of pepper so the answer would be somewhere between 10 to 14bpounds.

A peck measures 9.31 quarts, so the number of peppers varies by size and variety. According to Rough-Equivalents.com, a peck equals 139 fresh mini-sweet peppers, 456 pickled pepperoncini or 493 pickled jalapenos. Cooked vegetable stuffings such as ratatouille don't need as much oven time, so parboil the peppers first.

For example, most pickles and relishes are processed in a boiling water bath (212°F) for 10 to 20 minutes, but canned meat is processed for 75 (pints) to 90 (quarts) minutes in a pressure canner (240°F). High-acid fruits take longer than pickles but less time and heat than meats.

Pickled Sweet Peppers

Boil vinegar, water, and sugar for 1 minute. Add peppers and bring to a boil. Place ½ clove of garlic and ¼ teaspoon of salt in each sterile half-pint jar, or double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving ½ inch (13 mm) of headspace.

Acidic foods just happen to be products like jams, jellies, pickles, relishes, etc. that you really wouldn't want to have to pressure can, anyway, as they would not survive the process. Note that water bath canning and pressure canning are not interchangeable.

Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more complex and rich, the longer it ferments.