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Pickled Peppers for #FoodieExtravaganza


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month - I am hosting - I invited bloggers to come up with pickles since National Pickle Day is November 14th.

We hope you all enjoy our delicious pickled creations this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

The Pickled Posts...in alphabetical order of recipe title

Ingredients makes 2 large jars
  • 4 bay leaves
  • 1/2 t pink peppercorns
  • a variety of peppers (I used peppers from our High Ground Organics CSA box and jalapeno peppers from my friend's garden)
  • 3 C cold water
  • 1-1/2 C vinegar (I used an unfiltered apple cider vinegar)
  • 1 C organic granulated sugar
  • 1 T salt (I used large flake red Hawaiian salt)
  • 6 garlic cloves

Procedure
Chop the jalapeno peppers into pieces. I used the other peppers whole. Divide the bay leaves and pink peppercorns between your jars. Then layer in the peppers and garlic cloves. Press everything firmly into the jar.

In a medium saucepan, stir together the water, vinegar, sugar, and salt. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat.

Pour the vinegar mixture into the jars. Cover and let stand for at least 24 hours before opening. The pickles will keep, refrigerated, for up to two weeks.

Comments

  1. For some reason I had mine scheduled to post on the 7th. I fixed it and it is live now. Not sure what happened. Thanks for hosting Cam.

    ReplyDelete
  2. These sound good. Thanks for hosting.

    ReplyDelete
  3. So do you use pickled peppers as a snack, on sandwiches / salads, pizza, etc. I really want to branch out a little and get more comfortable with pickling and peppers but what's the best way to use them?! These look amazing.

    ReplyDelete
  4. We love pickled peppers at our house but I've never considered making my own. That must change! Thanks so much for hosting this month, Camilla!

    ReplyDelete
  5. Beautiful peppers! They look so tasty. Thanks for hosting!

    ReplyDelete

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