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Thursday, October 22, 2015

Sweet Honey Pickled Peppers

I love these pickled peppers yummy enough for all your winter pickled pepper needs but so cute I am thinking gift from the kitchen as well.

1 pound chili peppers, sliced
6 ounces carrots, sliced
2 cups apple cider vinegar
1/2 cup water
3 teaspoons pickling salt
1/2 teaspoon alum
3 tablespoons honey
pickling spices (we used caraway, garlic and fresh ginger)
6 tablespoons olive oil
6 8-ounce jars with lids
  1. Thoroughly wash your jars.
  2. Place about 1 tablespoon of the pickling spices in each hot, clean jar.
  3. Pack peppers into the jars, leaving ½” headspace.
  4. In a pot, combine vinegar, water, honey, alum and pickling salt. Bring to a boil, then reduce heat and simmer about 5 minutes.
  5. Pour pickling solution into jars over peppers leaving ½” headspace.
  6. Add 1 tablespoon of olive oil over the top. Remove air bubbles.
  7. Wipe top rims clean then close the jars tight with two-piece caps.
  8. Process for 10 minutes in boiling water bath.
  9. Let set for 12-24 hours. Check seals.
  10. Ready to eat in 3 to 4 weeks.
recipe source here

shared at
DIY by Design
plant based potluck

1 comment:

  1. Hi Angie,
    I love to eat hot and spicy pickles. What a yummy accompaniment to our meals. I am so delighted that you shared this healthy and delectable Sweet Honey Pickled Peppers with us at the Plant-Based Potluck Party Link Up. I'm pinning and sharing.


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