Pickling Peppers + Cucumbers


I love pickles and pickled peppers, especially if there’s a lot of flavor! When we were planting a garden in our backyard I knew I wanted peppers and cucumbers. When I was doing my research I found out that pickling different fruits and veggies are so easy to do. These items can be pickled and enjoyed on sandwiches, in salads, on top of hamburgers, on pizza, and of course right out of the jar. My mouth is watering.


Here are some of the items to have on hand when you want to make pickles or pickled peppers: water, vinegar, kosher salt, garlic, and any other herbs that you'd like to add in for flavor. I have added my recipes below, but you can tweak it to the flavoring you are wanting. Both of these recipes are so easy to make and are seriously the best.

Pickled Peppers

  • 1 jar full of peppers (I like the wide mouth mason jars, Found Here)

  • 2 cups water

  • 2 cups white vinegar

  • 2 tbsp kosher salt

  • 2 bay leaves

  • 3 garlic cloves

  • 3/4 tbsp peppercorns

Steps to Follow:

Wash your peppers and cut a slit down the side of the pepper from top to bottom. Bring the water, vinegar, and salt to a boil. While that comes to a boil, fill your jar with the peppers, bay leaves, garlic, and peppercorns. Pour the boiling liquid over the peppers and cover. Let the jar cool before putting it in the refrigerator. Refrigerate for at least 3 days before eating.

Zesty Dill Pickles

  • 1 jar full of sliced cucumber (I like the wide mouth mason jars, Found Here)

  • 2 cups water

  • 1 1/2 cups organic vinegar

  • 1 tablespoon + 1 teaspoon kosher salt

  • 1 tablespoon + 2 teaspoon sugar

  • 1/2 teaspoon mustard seeds

  • 1/4 teaspoon multi color peppercorns 

  • 1/4 teaspoons coriander seeds

  • 1/4 teaspoon red pepper flakes

  • 2 bay leaves

  • 3 garlic cloves, smashed

  • Fresh dill

Steps to Follow:

Wash your cucumber and cut to your own preference, I love spears. Bring the water, vinegar, salt, and sugar to a simmer. While that comes to a simmer, fill your jar with the cut cucumbers, mustard seeds, peppercorns, coriander, red pepper flakes, bay leaves, garlic, and fresh dill. Pour the hot liquid over the cucumbers, leaving about a 1/4 inch free at the top and cover. Then put your jar into your pantry and let the pickles sit for 7 days. After they sit for 7 days, put them into the refrigerator, they are ready to eat.

XoXo | Nicole

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Nicole Kelly
Wife to Garrett, Mom to Tatum & Blythe, Fur babies Stud & Zoey, Etsy shop owner, Blogger, Lover of To-do list, Home decor, and Fashion.

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