The Pickle Chick

Adventures in pickling

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A PECK OF PICKLED PEPPERS

Doing Mother Goose and Peter Piper proud 

4 pounds peppers

1 ¼ cup pickling salt

1 gallon plus 1 ½ cups water

2 tablespoons sugar

2 garlic cloves, chopped

1 tablespoon coarsely grated horseradish

5 ½ cups white wine or distilled white vinegar

  • Add peppers to the gallon of water and dissolved salt. Weight with plate to restrict airflow and brine for 12-18 hours.
  • Drain peppers and rinse thoroughly.
  • Combine all other ingredients and being to a boil, simmer for 10 minutes.
  • Pack peppers into pint jars, pour hot liquid and leave ½ inch headroom. Process jars for 10 minutes in boiling water. If you are in the Mile-High City like me add 10 extra minutes.
  • Store for 3 weeks

To note a peck is an actual unit of measurement. A peck equals 8 dry quarts; the recipe shown only makes 6 pints. But, you could do the rhyme full justice and make 16 pints, or one peck. Also, I couldn’t find fresh horseradish, so I used paste from a jar. While the taste shouldn’t be affected it does make the liquid in the jar look cloudy. 

Filed under Peppers Brined Processed