{"id":512,"date":"2011-09-03T20:06:11","date_gmt":"2011-09-04T00:06:11","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=512"},"modified":"2019-12-26T14:46:16","modified_gmt":"2019-12-26T21:46:16","slug":"a-partial-peck-of-pickled-peppers-2","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/a-partial-peck-of-pickled-peppers-2\/","title":{"rendered":"A Partial Peck of Pickled Peppers"},"content":{"rendered":"<p>When we lived on our Urban Farm we had more peppers than we could keep up with. This gave us an option to enjoy our jalape\u00f1os all year.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p>1 CU of peppers, any size<br \/>\n1\/2 onion . Sliced very thin<\/p>\n<p><strong>Alt Mix 1<\/strong><\/p>\n<ul>\n<li>1 CU white or rice vinegar<\/li>\n<li>1\/4 CU sugar<\/li>\n<li>3 TBL salt (preferably pickling salt)<\/li>\n<\/ul>\n<p><strong>Alt Mix 2<\/strong><\/p>\n<ul>\n<li>1\/2 C red wine vinegar<\/li>\n<li>1.5 TBL sugar<\/li>\n<li>1.5 tsp salt<\/li>\n<li>1 tsp mustard seed<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Mix vinegar, salt and sugar in some type of jar and microwave 2 minutes<\/li>\n<li>Agitate for a few seconds every few minutes until the solids are dissolved<\/li>\n<li>Cut a slit in your peppers, or cut into medallions, removing the seeds if desired<\/li>\n<li>Mix onion slices and peppers, then place into the jar and then into the refrigerator<\/li>\n<li>Let pickle for at least three days<\/li>\n<\/ol>\n<p><strong>SPECIAL NOTES<\/strong><\/p>\n<ul>\n<li>If these are for cooking, you don&#8217;t need to add anything else to the mix.<\/li>\n<li>If they are for nibbling, add a clove or two of garlic and some sprigs of dill into the jar at step 1.<\/li>\n<li><strong>JUST WHAT IS A PECK OF PICKLED PEPPERS?<\/strong>\n<ul>\n<li>A peck is a traditional unit of volume, formerly used for both liquids and solids but now used mostly for dry commodities such as grains, berries, and fruits.<\/li>\n<li>A peck is 2 gallons, 8 quarts, or 1\/4 bushel.<\/li>\n<li>In the U. S. customary system, a peck holds 537.605 cubic inches or approximately 8.8098 liters.<\/li>\n<li>In the British imperial system, a peck is a little larger, holding 554.84 cubic inches or approximately 9.0923 liters.<\/li>\n<li>The word &#8220;peck&#8221;, originally spelled &#8220;pek&#8221;, comes from the name of a similar old French unit; the origin of the French unit is not known.<\/li>\n<li>So if Peter Piper Picked a Peck of Pickled Peppers, he would have a lot.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>When we lived on our Urban Farm we had more peppers than we could keep up with. This gave us an option to enjoy our jalape\u00f1os all year. INGREDIENTS 1 CU of peppers, any size 1\/2 onion . Sliced very thin Alt Mix 1 1 CU white or rice vinegar 1\/4 CU sugar 3 TBL &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/a-partial-peck-of-pickled-peppers-2\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;A Partial Peck of Pickled Peppers&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,156],"tags":[],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-book-appetizers","category-salads"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"predecessor-version":[{"id":18778,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/512\/revisions\/18778"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}