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Posts Tagged ‘pickles’

Peter Piper….


If you completed that phrase in your mind you have discovered the theme of this post--pickled peppers. I saw the recipe for these pickled peppers a few months ago on the Iowa Housewife blog and was intrigued by it. My dad used to can very hot peppers which he adored but they are not something either Rob nor I care for. This recipe is for a sweet refrigerator pickle rather than a pickle that has to be brined and canned. You do need to be patient for a couple of weeks to allow the flavors to develop a bit before you dig into them. We like them on sandwiches and they would also work well in things like Three Bean or Potato Salad for a little zing or color. I would not advise substituting them in savory dishes such as Chicken a la King as I think they would be too sweet, but if you try them you can see what you think.

To make the pickles you can use large red, yellow, or orange bell peppers or you can use some of the smaller colored peppers which are often sold quite inexpensively by the bagful these days. I have tried this recipe with both kinds. I found that I needed more brine to cover the peppers completely in the jars so have adapted the recipe accordingly.

Pickled Peppers

2 large red bell peppers (or yellow or orange)
1 cup white vinegar
1 cup water
1/2 cup sugar
2-3 cloves garlic, minced
1-2 Tbsps. olive oil
1 tsp. sea salt

Sterilize a couple of jars. Pints work well for this. Wash peppers, remove most of the seeds and membranes and then slice into strips. Cover with boiling water and then let them soak for about 5 minutes. Drain.

Meanwhile combine the vinegar, water and sugar and bring to a boil. Simmer for 5 minutes and then remove from heat. Add garlic, olive oil, and salt. Place the peppers in the prepared jars and then pour the vinegar mixture over them to cover. Store in the refrigerator for two weeks before using. These will keep for several months in the refrigerator. They are very tasty and easy to make.

One of our favorite ways to use them is making these sandwiches:


There is not a real "recipe" for these. Here are some general directions for making them.

Briefly heat tortillas in the microwave. Cover with a damp paper towel to prevent them from drying out. For just two tortillas I would microwave for 20 seconds on high.


Spread a layer of vegetable dip down the middle of the tortilla. If you do not have vegetable dip you could use ranch dressing or a combination of ranch dressing and cream cheese. Add some grated cheese and thinly sliced lunch meat. I generally use ham or turkey.


Top with a lettuce leaf, some sliced cucumbers, and some fresh or pickled peppers.


Roll up and fasten with a toothpick. I like to wrap these in plastic wrap. They work well for school lunches or when we are travelling. If you just unwrap the top these are easy to eat without creating a mess in the car. You can also make these with other types of wraps such as the Flat Out brand, but I normally keep tortillas on hand and they are less expensive.


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In a pickle or a jam

I've been keeping busy lately in the kitchen. I've filled nearly every jar with something, so I guess it's about time to quit. 🙂 Rob has reminded me that he thinks I've been having a lot of fun, and it's true. I have canned some of the tomatoes plain and also made some Tomato Jam and some Roasted Tomatoes. I found the recipe for the Tomato Jam over on Elizabeth's blog and was fascinated by the idea. I just made one batch, so far, and have it in the refrigerator. It is quite tangy and delicious. I found many directions online for making Oven Roasted Roma Tomatoes. I made a couple trays worth and have a few in the refrigerator and put the rest in a quart jar in the freezer.

Our fig tree has been producing a lot of figs this year and for some reason the birds are not bothering them too much. (It might be the three rubber snakes Rob put in the tree, although the first day he put them out near the berries he looked out the window to see a bird sitting on one and eating berries through the netting!) I've made several batches of this Spicy Orange Fig Jam which I posted about here.

We aren't big pickle eaters but I wanted to try a couple of recipes for refrigerator pickles. I tried this recipe for Tupperware Pickles. They were very good and I will be making these again.

I also tried a recipe for some refrigerator dill pickles which tasted good but aren't as crisp as I would like. It might have been the cucumbers which I used. They were about halfway between a pickling cucumber and a regular cucumber.

Anyway, that's what's been going on here in our kitchen lately.

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