End of Season Pickled Peppers

Sadly, summer does come to an end and with it, the last of your hot pepper harvest. When left with a bunch of hot peppers of mixed variety, prepare a big jar of these End of Season Pickled Peppers. No canning is required here! Fashioned with a quick pickle brine, these will keep safely in your refrigerator for two to three months!

A few years ago, when we bought our house, little did I know that it would be the garden that gave me the most joy. Sure, the house is nice and comfortable, but after living in downtown Toronto for so long with just a balcony to grow a tomato or two, owning a backyard and having room to grow fruit, berries, and vegetables is a dream come true! The peppers that you see stuffed into that jar were grown and nurtured by yours truly, which makes these End of Season Pickled Peppers even more special!

As I get older, I hate for summer to end. It’s odd because I used to really despise summer. I dreaded the hot and humid temperatures, but I now realize that it wasn’t summer that I didn’t like so much as it was living in a crowded, smoggy city. That daily commute, packed like sardines in a subway car that wasn’t airconditioned, certainly didn’t help much! Every single day I am thankful that those days are behind me now.

There is something very calming and satisfactory about mixing different soils with fertilizer to get the right growing conditions. And that moment when you first witness those little yellow-ish green stems pushing their way up through the dirt is indescribable. All summer long, a grateful gardener will watch hydration levels, trim and cut away suckers, prop and lift heavy produce-bearing bushes, pull weeds, and gaze in complete wonderment as flower blossoms slowly turn into a favourite fruit or vegetable.

I had no idea how much gardening would consume me – not just in the summer months, but also in the cold of winter when I can be found shopping for seeds online, working on a visual representation of my raised bed planting guide at my computer, or researching which flowers or herbs to plant beside my fruits or vegetables.

All of this makes me think differently about preserving my home-grown produce. Because I grow so much, by the end of the season, I have a pantry full of canned tomatoes, salsa, relish, pickles, jams, jellies, beets, carrots, beans, etc. And time after time, when in the cold winter months I open a jar, I can’t help but smell the contents of that jar knowing full well that I managed to lock that summer fresh taste and scent into it. If you waste not, you want not, so with that in mind, even the last few peppers on my various hot pepper bushes are gathered and put to good use before the first frost comes.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Hot Peppers – You will need about one pound to get one of these to yield a one-quart jar. For the purpose of the photos, I used a smaller jar (24 ounces or a pint and a half-sized jar) instead of a full 32-ounce or full quart-sized jar. You can prepare the recipe using smaller jars too if you plan to share with friends.
• White Vinegar – Usually I’ll suggest substitution options for vinegar flavours, but in this case, I would not recommend using anything else. The taste will completely change and I can’t guarantee it will be any good.
• Pickling Salt – If you use regular table salt or sea salt, you run the risk of the liquid becoming super cloudy.
• Sugar – The sugar will not add a whole lot of sweetness, however, it does improve the taste and certainly helps to keep the peppers from spoiling.
• Water

HOW TO PREPARE END OF SEASON PICKLED PEPPERS

Begin by washing the peppers well. I highly recommend that you wear latex gloves for this next part. Slice the peppers into 1/4 inch slices, discarding the stem end. Pile the slices into very clean jars. Really stuff them in tightly and you can pack them right up to the rim. Set aside.

Next, measure the vinegar, water, salt, and sugar into a saucepan. Over medium heat, bring the mixture to a boil. Stir until the salt has fully dissolved. Ladle the brine into the jars. Remove any air bubbles. Top up the brine, making sure that there is enough brine in the jars to cover the pepper slices. Allow the jar of peppers to rest at room temperature for one hour. Next, place a lid on the jar and refrigerate. The peppers need to sit undisturbed for at least 24 hours before they are ready to eat. If you can, hold off for 72 hours. The longer you allow the peppers to sit in the brine, the better they will taste!

MORE PICKLING RECIPES

I love to pickle things! There are basically two types of pickling recipes. One is a quick pickle, which is what you just read. The other requires that either a water bath or a pressure canning method be applied. In terms of a quick pickle, I have a Pickled Red Onion recipe that is wonderful and these Pickled Green Tomatoes too! Of course, I can’t forget about my Pickled Sweet Peppers, my Dill Pickled Eggs, or my Onion Pickled Wieners!

In terms of canning and preserving, I have a few more options. Start with my Pickled Beets. I swear, Dear Reader, these are so easy and so delicious. It’s just like eating candy! My Newfoundland upbringing makes me proud to have a pantry stocked with these Mustard Pickles! Finally, I have two types of pickles. The first, this Sweet Sandwich Pickle, is great with just about anything. And there’s this Bread and Butter Pickle, which is made with zucchini. I could make a meal with those!

HOW TO USE END OF SEASON PICKLED PEPPERS

One of the first, and probably the most obvious way to use these End of Season Pickled Peppers is on a charcuterie board. The tangy, vinegary, spiciness of them pairs so well with cheese and meats! And, I love to pair pickled peppers with salty prosciutto! Here are some other ways to use up your jar of pickled peppers!

• Right out of the Jar – This might actually fall under the charcuterie board option we just talked about, but it can even be less complicated than that! Looking for a quick snack? Grab a fork and stab a few of the pepper slices. They’re completely delicious just on their own! The only question is, can you handle the heat?
• Make a Sandwich – Using pickled peppers just makes a sandwich so much more flavourful!
• Burgers and Hot Dogs – Pile them onto your favourite burger or hot dog.
• Potato Salad – Chop them up and add them to your summer potato salads for a burst of flavour.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!