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20 comments to “Pickled Peppers”

  1. Beautiful peppers!

    I have really been enjoying pickling this season.

  2. I adore pickled peppers. There’s this restaurant in LaVale MD that serves pickled peppers on their sandwiches. The sandwiches are good, but the peppers really make them great. I know they get the peppers from US Food Service, but I haven’t been able to find them in a store. I’m going to try to making yours.

  3. Try pickling thinly sliced eggplant. Macerate the strips in red wine vinegar. Layer with basil, pepper flakes and garlic then cover with oil. Delicious with fresh ricotta and crusty bread as a snack or first course!

  4. pretty pictures of pickled peppers Peter Piper!

  5. yes, I love these super close-up shots.

  6. Aw, man! You beat me to the Peter Piper crack!

  7. Last year I jumped into the canning arena, after watching from the sidelines forever. I put up 1/2 a dozen jars of lemon curd, made with lemons from the tree in my back yard. It was such a satisfying experience! Haven’t gotten around to canning anything this year, but am thinking something pickled like this would be easy and yummy. Or maybe some plum jam. Or both! I can’t tell you how cool it is to open your cupboard and find something delicious that you made with your own little hands months earlier.

  8. Oh how perfect! I just got a ton of mini bells in my CSA box this week and have been at a bit of a loss…

  9. Ah, I’ve been like a crack fiend with the refrigerator pickling lately, too! Made these sichuan pepper pickles that are like woah.

  10. Beautiful peppers! We learned how to make jam in class this past week and now I feel a desperate need to can/pickle the produce that won’t be around come a couple of weeks. I’d love to try my hand at canning something savory and this might be a good start!

  11. Yum… pickled peppers sound tasty. Your pictures of the pickled peppers in the mason jars are absolutely amazing – beautiful colors!

  12. Another devoted fan…I came across your (superlative! aesthetically pleasing! sweet!) blog on Design*Sponge and was hooked by the simple yet beautiful pics and your lovely writing style. I seem to have worked my way from your very first to the very last post in the course of one day. Well done you (and your helpful and techy bf by the sounds of it), thank you.

  13. Thanks so much, sasa! Very kind words, and such dedication! I am so glad you are enjoying the site.

  14. I looove pickles of all kinds. My friends recently had a pickling party and they gave me a jar of pickled trash as a booby prize- squash stems, lemon peels with the stickers still on them, scraps of all kinds. It looks beautiful at first… but then you realize you have been bamboozled.

  15. Beautiful website! I too love preserving and bottling. You have inspired me. It is spring here in New Zealand and the neighbours have a tree heavy with tangelos. I think this weekend I will make some marmalade with them.

  16. Pickles are still unconquered territory, for me. But that is about to change. Thanks for the inspiration!

  17. Marion Cain says:

    October 8th, 2009 at 10:25 am

    What a great idea! I’ll make them today the last of the garden produce has just been picked. I have a recipe for Green Tomato Pickles that we love.

  18. I love your pickled peppers. I just made some myself, using your recipe. Thanks a lot for sharing!!

  19. What if you wanted to preserve these for longer than 10 days? Would you process/can them or would that change the flavor you think?

  20. Hi Maria, I would not process these. Their beauty is that they are not cooked and stay very fresh and crisp. There are a ton of other pickle recipes out there if you want to find a more traditional recipe for putting up. Happy pickling!

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