Ok, so that title is a bit misleading. I actually pickled 3 pounds of store bought peppers. But this was a total win of a recipe. I’ll be keeping these on hand forever.
I wanted to make pickled peppers for a while. Only problem was, for what? My younger kids don’t like too much spice, and I’m not real keen on strong heat. I didn’t want to make jars and jars of stuff just to sit around.
What I wanted was something closer to “Hots.” A blend of sweet and spicy peppers packed in oil that is popular on sandwiches on the east coast.
I found yellow chile peppers at the grocery store. Didn’t know much about them, but they looked good. And I thought they’d look good in a jar. So I grabbed a couple pounds and brought them home.
On the way home I stopped by Cost Plus and found their Weck Jars on sale. So of course I grabbed 3 of them as well. I know the price is high. But I love them. Weck jars have a presence to them. They just look so amazing with food in them. The added benefit of food only touching glass is a bonus.
Pickled Pepper Brine
5 C White Vinegar
1 C Water
4 t Pickling Salt
2 T Sugar
Start by rinsing and hand washing all your peppers. Pretty easy step.
Cut the top off each pepper and then slice lengthwise.
Pack the pepper halves in to jars. I pushed them down to compress them, but not enough to break them. My childhood Tetris experience definitely helped me out.
Combine the brine ingredients and bring to a boil. Pour the hot brine over the peppers leaving 1/2″ headspace.
Add your lids and rings, or in case of Weck jars, rubber bands and lids.
Process for 10 minutes in a water bath.
Skip ahead 3 weeks. I always let my pickled foods sit for 21 days before opening. It can be murder seeing them every day. But it’s totally worth it.
The end result were peppers that have a mild heat like green chiles, the tang of vinegar, and the subtle sweetness that you get with sweet peppers. It’s like a blend of sweet and hot peppers, but only one pepper. I couldn’t be happier.
Tonight I chopped a couple up and used added them to a bowl of mild chili. But I can totally see these sliced on a sandwich, mixed in with ground beef as a burger or meatloaf, or on a pizza. As soon as stock runs low I’ll be making more.
Mason Jars and Mixing Bowls 
we’ve been looking for pepper recipes. peppers of all colors went for a song at the produce auction but we weren’t sure what to do with them so we never bid. now we will.
I pickled some peppers and some of the garlic turned blue in the jar,less the one hour after lidding,the only thing I can think of is it may be old garlic? It was ok before I added it. Some of the garlic in the same jars is still normal color. Also how long do I need to keep the pepper in the jar so that it is pickled? Thanks.
Blue garlic is totally fine. It’s the iron in the garlic from growing in the ground. Its natural, safe, and has no effect on taste. Generally, anything I want to be truly pickled, I keep for 21 days before opening it. But I open peppers after 3-4 days and they are fine. Although heat tends to mellow the longer it sits.