Pickled Peppers

Good morning!

Here we have yet another pickling recipe that I’ve been putting off posting about for a while…

Pickled Brazilian Starfish Peppers - A How-To Pickle Almost Any Pepper | Oysters & Pearls

If this gives you any indication on how long I’ve been holding on to these pictures and delaying writing this post, this is how big Wallace was the day I pickled these peppers.

Wallace & Wheat's Tennis Shoe | Oysters & Pearls

Just a wee little thing.  He LOVES Wheat’s (smelly) shoes.  Boat/deck shoes are his favorite.

Why have I put it off?  No real reason.  I’ve just been busy, and have other more interesting things to post about.  But it was a quiet weekend without a lot of cooking, thus this belated post.

So, remember those peppers my coworker Donna gave me?  That her mother grew?  The crazy Brazilian Starfish peppers?

Brazilian Starfish Peppers | Oysters & Pearls

Thank you, Donna!!

I put a handful of them into my hot sauce, but they were so pretty that I couldn’t stand to chop them all up!  So I just pickled them whole.  I looked to this recipe from David Lebovitz for inspiration – apparently he shares my deep love and appreciation for pickles – but as long as you have the brine ratio downpat, you can season them however you’d like.

Brazilian Starfish Peppers  | Oysters & Pearls

Pickled Peppers


– whole spicy peppers (Brazilian Starfish, Jalapeños, whatever you’ve got)

for the brine

1 part water to 1 part white vinegar
(start with 2 cups to 2 cups, then keep adding if you have more peppers)

spices for the jars
(per jar)

– 1 garlic clove, peeled
– 1 bay leaf
– 1/2 teaspoon mustard seeds
– 1 tablespoon sugar
– 2 teaspoons black peppercorns
– 1 tablespoon Kosher salt


Bring brine mixture to a boil.  Wash peppers and pack jars tightly, adding spices to each jar.  Pour boiling brine over peppers and spices using a ladle and canning funnel.  Process jars in a boiling water bath for 15 minutes.

Or you can just make a jar or two and skip the processing by just putting them straight into the fridge.

Wait a couple weeks, at least, before eating.

I, however, haven’t eaten a single one yet… but gosh, aren’t they pretty?

Pickled Peppers | Oysters & Pearls

I swear, half the time I can anything, I just do it because jars of various food items are so ridiculously lovely.  And then I shove them into the cabinet above the fridge and forget what I have.  Have I mentioned I’m a grandma?

I am a grandma.

But I’m completely okay with it.

Last week, I motivated myself to clean out my closet, purging a massive amount of clothes, and getting a makeup makeover (more on that girly stuff on Friday).  Perhaps this week is the week I tackle my canning cabinet.  Sans the purge, of course.  Because I am way too much of a jar hoarder to let that happen.

Anywho, these peppers are gorgeous.  I saved seeds to try to plant them myself in the spring, but until then, I suppose I’ll just have to stare at these jars all dreamy-eyed while I try to figure out what sounds delicious enough to motivate me to chop them up.

Any ideas?

Until Next Time

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