The peppers are growing profusely in my garden right now.  If you’re a regular reader you’ll know that one of my favorite pastimes is to complain about the weather.  It’s been incredibly hot and humid here in the Driftless Area.  Keith, Ollie Dog, and I only go out on walks after 10PM these days.  Amidst my whining about the heavy heat, I managed to make my first ever batch of pickled peppers.  It’s quite easy.  I followed David Lebovitz’ recipe and adapted it to the amount of peppers I had.

Banana, Jalapeño, Cherry, and Cayenne Peppers


I made two 12 oz. jars.


  • peppers (about a dozen pieces, mostly jalapeños)
  • 1 c. water
  • 1 c. vinegar
  • 1  heaping T. sugar
  • 1 heaping  T. salt
  • 2 pieces bay leaves
  • 1 t. ground coriander
  • 1 T. whole black peppercorns

Prick the peppers with a fork or a knife then stuff them in the jars.  Boil and simmer the rest of the ingredients for a few minutes.  The sugar and salt should be dissolved.  Pour brine into the jars.  Cool then refrigerate.  Wait at least a couple of weeks to taste.

Future plans for these morsels:

1. Stuff with cheese, coat with a thin batter, and fry.

2. Use in salsa, soup, or sandwiches.

3.  Eat as is.

My Heat Wave Pickled Peppers


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