For some unknown reason, appetizers have some sort of cuteness factor. They are the precursor to the meal, holding out the promise of what’s to come. These peppers fit the description. They are cute as a button and not only look bright and vibrant, but taste that way too.
These peppers are my Mom’s creation and like most of her recipes, get rave reviews and oohs and ahhs every time we serve them. Like I already mentioned, you can serve them as an appetizer and also as a side dish. I like eating them as a snack too. They would make great Christmas presents too. Wash the peppers. You can also cut off the tops and take out the seeds if you’d like. It’s up to you, whether you want to take a few minutes to get rid of the seeds now or take them out later when you eat them.
Bring a large pot of water to a boil. Add the peppers and blanch for about 3 minutes. Using a slotted spoon, take the peppers out of the boiling water.
In 3 clean jars (1 quart each), add 2-3 peeled garlic cloves and 1/2 Tablespoon of pickling spice (optional) to each jar.
Add the peppers to each jar.
In a medium saucepan, bring the marinade ingredients to a boil.
Pour the marinade over the peppers.
Note: I’ve made peppers with and without the oil. I prefer to make them completely without the oil. In my opinion, it doesn’t bring anything to the overall flavor, except coats the peppers with a shiny film, which I’m not too excited about anyway. They are good either way, so it’s completely a matter of opinion.
Seal each jar.
(If you want to store them for a longer period of time, sterilize the jars and lids in boiling water and them put the filled and sealed jars into a water bath for about 15 minutes.)
Let it marinate for at least a few days before opening.
- 2½ lbs mini peppers
- 6-9 garlic cloves
- 1½ Tablespoons pickling spice, optional
- 4½ cups water
- 1 cup sugar
- 1 cup distilled white vinegar
- ½ cup oil, optional
- 2½ Tablespoons salt
- Wash the peppers.
- You can also cut off the tops and take out the seeds if you’d like.
- Bring a large pot of water to a boil. Add the peppers and blanch for about 3 minutes. Using a slotted spoon, take the peppers out of the boiling water.
- Use 3 clean jars (1 quart each), and add 2-3 peeled garlic cloves and ½ Tablespoon of pickling spice to each jar.
- Add the peppers to each jar.
- In a medium saucepan, bring the marinade ingredients to a boil.
- Pour the marinade over the peppers. Seal each jar.
- (If you want to store them for a longer period of time, sterilize the jars and lids in boiling water and them put the filled and sealed jars into a water bath for about 15 minutes.)
- Let it marinate for at least a few days before opening.
Hi, I just made the peppers. Does the marinade need to go to the top of the jar? That’s how I remember I did the tomatoes so that they would last longer.
Also, you said blanch for 3 min, so I got the water to boil, then added the peppers, it took another 3 min for the water to get back to boiling after I added peppers. So I just boiled it for another 3 minutes. Is this the correct procedure?
Hi Alison, Yes, fill the jar all the way to the top with the marinade. The time for blanching isn’t specific; the important thing is to get out the rawness from the peppers. As long as you don’t boil them to a mush, they will be just fine:).
olga, I have never heard of pickling spice. is it kinda like pickling salt? where would you buy it? thx!!!
No, Olga, pickling spice doesn’t have any salt. It is a combination of different spices that you can add to pickled food. It is sold in all grocery stores in the spice aisle.
I have a question about letting them sit. Do you just leave them on the counter for a few days or need to refrigerate while waiting for the few days for them to marinate. thanks.
Hi, Elena! I leave them out at room temperature overnight and then you can refrigerate them. However, if you sterilize the jars well, you don’t have to refrigerate. Open jars should be kept in the refrigerator, of course.
Thanks for your reply