Skip to main content
Main

Pickled Peppers

A pickled pepper recipe using green, red, and yellow sweet peppers, brined and preserved in vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Pickled Peppers

Ingredients

Directions

Prepare the peppers

  1. Make a small incision in each pepper and carefully remove the seeds.

  2. Prepare a brine strong enough to float an egg and pour it over the peppers.

  3. Let the peppers sit in the brine overnight.

  4. The next morning, drain the peppers and wash them in cold water.

Pickle

  1. In a porcelain kettle, bring 1 quart of vinegar to a boil.

  2. Pour the boiling vinegar over the peppers.

  3. Let the mixture cool.

  4. Drain the vinegar and discard it.

  5. If the vinegar is very strong, dilute it with an equal amount of cold water.

  6. Cover the peppers with fresh vinegar.

  7. Bring the mixture to a boil.

  8. Pour the boiling vinegar over the peppers.

  9. Let the mixture cool before storing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green peppers
Form the main body of the pickle and keep their crisp-tender texture when packed in vinegar.
Red peppers
Add colour and mild sweetness to the finished pickle.
Yellow sweet peppers
Add colour and mild sweetness to the finished pickle.
Vinegar
Provides the acidity that preserves and sharpens the peppers.

The step that matters

Dilute strong vinegar before covering the peppers. Very strong vinegar can overpower the peppers and make them harsh; diluting it with an equal amount of cold water balances the acidity so the peppers stay palatable.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes