In Central Texas peppers are one of the top crops you plant along with your tomatoes in the spring. And they are great and highly recommended to plant in the spring. But I have always found that if I can keep my pepper plants alive through the crazy summer heat, they always produce so much more in the fall.
This year is no exception. It’s November and my peppers are as happy as can be. And with all the rain we had recently, they are popping out peppers faster than I can pick them.
So the other week I took out my favorite garden helper to the garden and picked all the peppers I could find. We picked a peck of peppers.
How many did we pick? I’m not sure, I didn’t count.
Since I couldn’t come up with an inspired recipe to make with that many peppers, pickling that peck of peppers seemed like the perfect option.
I didn’t have a ton of peppers to make lots of cans of peppers so I thought trying refrigerator pickled peppers would be a great option. Plus with a 7-month-old supervising from her high chair, I didn’t have a lot of time.
This recipe turned out great. I had some friends over about a week or two after I made them and they were a hit with our baked potato bar. In fact, I thought I would have more pickled peppers leftover than I did. Even just a few.
Just kidding, I’m glad they were enjoyed. Now grow peppers, grow so I can pickle some more!
Use whatever peppers you have growing in your garden. I highly recommend a mix of spicy and sweet peppers. I used sweet banana, pepperoncini, and Serrano peppers. The Serranos added a nice spicy kick, but the sweet peppers toned it down a bit. It really was an excellent balance.
This will definitely be my go-to pepper pickling recipe. It’s so quick and it turned out delicious! Enjoy!
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