Pickled Peppers

Tammy slices up a variety of colorful peppers and places them in a tall glass jar with pickling ingredients for a pretty, and tasty treat.

Gardener Notes

Refrigerator Pickled Peppers -3 cups vinegar (distilled, cider, white wine or a combination of 2 -2 cups water -1-1/3 cups sugar -2 TBSP salt -2 cucumbers, no seeds -1 red onion, peeled, halved and thinly sliced -2 pounds sweet bell peppers (combination of red, green, yellow and orange), seeded and thinly sliced -4-5 garlic cloves, peeled -1 tsp mustard seeds In a large saucepan over high heat, combine the vinegar, water, sugar and salt. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat to cool. Meanwhile, prepare the vegetables and place in a large mixing bowl to combine. If desired, pack into a gallon glass jar with a lid or in 3 quart canning jars. Add the mustard seeds to the cooled vinegar solution. Pour the brine over the vegetables, cover, and refrigerate at least 3 days. will keep 1 month in the refrigerator. Note: the brine mixture can be kept and reused for a second batch of pickled peppers.

Tammy Algood

Tammy Algood — Tammy has loved to garden and cook her whole life. She wanted to spend as much time as possible with her Grandmother who gardened and cooked, so she learned at her knee. Tammy is a marketing specialist with the Tennessee Department of Agriculture. She has written numerous cookbooks, including Farm Fresh Southern Cooking and The Southern Slow Cooker Bible. “Being a host on Volunteer Gardener allows me to meld both of my passions into one activity…cooking from my garden.”