Makes 2 Quarts
Peter Piper was particular about his pickling peppers. (Did you know there is a secret to this nursery rhyme? The name “Piper” is the botanical name for chili peppers!)
Select fresh varieties matched to your taste. Use two pounds whole jalapeño, Anaheim, banana, cherry, and/or mini-sweet peppers or pack a variety.
Don't slice the chilies until they are pickled. Instead, slice an X through the tip of the chili—to allow the brine to seep in.
| chili peppers |
1-3/4 lbs. |
rinsed, X sliced in tip |
| scallions |
4 |
thin, slanted slices |
| garlic |
4 tsp. |
minced |
| bay leaf |
2 small |
crushed |
| peppercorns |
8 |
lightly crushed |
| turmeric |
1/2 tsp. |
|
| raw apple cider vinegar |
1 cup |
|
1 In a bowl mix the peppers, scallions, garlic.
2 Place the bay leaves, peppercorns, turmeric, and cider into the canister.
3 Load the mixed veggies into the canister.
4 Follow the recipe for making Brine Pickles on pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet to complete the recipe.
