Pick a peck of Nell's pickled peppers - Rita's recipe of the week


Back by popular demand!

It is now recommended to process these peppers in a water bath for 15 minutes.

But I still just sterilize the jars in the dishwasher, pack the peppers into hot jars, seal and store in the pantry, just like Sweet Nell does.

So I’ll leave it up to our listeners to either water bath or not!



Brine: enough for about 6 quarts

6 cups clear vinegar, 5% acidity

2 cups water

1/2 to 2 cups sugar (optional but the sugar takes a bit of the “bite” out and mellows the peppers)

Bring to a boil and keep hot as you fill the jars.

To Prepare Peppers:

Wash jars in dishwasher and leave them hot.

Peppers: Leave whole with a slit down the center, or cut into slices as desired.

You can also remove seeds, or not. Seeds make the peppers hotter.

Place peppers in hot jars, packing tightly.

Pour boiling brine over, covering peppers.

Wipe rims and seal.

Cool away from drafts.

Store peppers away from heat and light.