Pickled Peppers for #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month - I am hosting - I invited bloggers to come up with pickles since National Pickle Day is November 14th.

We hope you all enjoy our delicious pickled creations this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

The Pickled Posts...in alphabetical order of recipe title

• Cuban Sliders by Making Miracles
• Danish smørrebrød (open sandwiches) with Remoulade by Caroline's Cooking
• Dill Pickle Hummus by From Gate to Plate
• Easy Pickled Sweet Peppers by Cherishing a Sweet Life
• Pickled Brussels Sprouts by Our Good Life
• Pickled Peppers by Culinary Adventures with Camilla
• Quick Pickled Beet Salad by Food Lust People Love
• Southern Fried Pickles by The Freshman Cook
• Zupa Orgokowa (Dill Pickle Soup) by A Day in the Life on the Farm

Ingredients makes 2 large jars

• 4 bay leaves
• 1/2 t pink peppercorns
• a variety of peppers (I used peppers from our High Ground Organics CSA box and jalapeno peppers from my friend's garden)
• 3 C cold water
• 1-1/2 C vinegar (I used an unfiltered apple cider vinegar)
• 1 C organic granulated sugar
• 1 T salt (I used large flake red Hawaiian salt)
• 6 garlic cloves

Procedure

Chop the jalapeno peppers into pieces. I used the other peppers whole. Divide the bay leaves and pink peppercorns between your jars. Then layer in the peppers and garlic cloves. Press everything firmly into the jar.

In a medium saucepan, stir together the water, vinegar, sugar, and salt. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat.

Pour the vinegar mixture into the jars. Cover and let stand for at least 24 hours before opening. The pickles will keep, refrigerated, for up to two weeks.