dinner is waiting for you

100% In-Home Culinary Experience. Chef Inspired. Customized. Convenience.


Click Here to Add a Title

Click this text to edit. Tell users why they should click the button.

Back To Recipes

david cooks dinner, personal chef, gather food studio, personal chef, colorado springs

What The Bell Is A Peck of Peppers?

A peck is a unit of measurement that refers to a quarter of a bushel. As a bushel is typically 37.24 quarts, a peck would be 9.310 quarts, or roughly 2.25 gallons worth of peppers.. As a bushel of peppers weighs around 30 pounds, a peck is about 7.5 pounds of peppers. There.. Now you know.

Oh, and also, Pierre Poivre was a real person. He was a one-armed French botanist responsible for breaking up the Dutch East India Spice Company in the late 1700's.  As poivre in French is pepper, and piper in Latin is pepper, and pepper (or peper) in English was a common surname referring to merchants of the spice trade, the evolution of this children's tongue twister just kinda begins to make sense.

Speaking of the Dutch, the word pickle comes from the Dutch word, pekel, meaning brine.

Here are some pickling tips to help you get the best out of those peppers you're about to pickle!

  • Always use pickling salt.  Iodized salt contains an agent that can darken your pickles, and cause cloudiness in  your brine.
  • Use white vinegar with at least 5% acidity. (not necessary for quick pickling; or minute pickling)
  • Only use soft water.  Hard water can lower brine acidity, possibly impacting food safety.
  • When using spices, use whole spices.  Powdered spices can cause cloudiness in brine.
  • When packing into containers, use ceramic or glass.  Be sure to avoid copper, iron, brass and zinc - in your containers and utensils as they may react with the acidity.

I hope you enjoy the pickled peppers recipes below!  We always have at least a couple jars of pickled peppers hanging around our house.  Sweet or Spicy, the vinegary crispness of the pickled pepper goes great with almost any cuisine (like Latin & Italian) or meal!  Especially Chicken Scarpariello, with a sweet and tangy pan sauce from pickled cherry peppers!  Buon Appetito!

Jalapeno and Carrot Escabeche

• 5 jalapenos, cut into ¼ inch slices

• 2 carrots, cut into ¼ inch slices

• ½ yellow onion, fine julienne

• 3 cloves garlic, smashed

• 1.5 C. white vinegar

• 1 C. water

• ¼ C sugar

• 1 T. salt

• 2 tsp oregano

• 2 tsp. cumin

• 1 T. peppercorns

• 4 bay leaves

  1. In a large sauce pot, add 1 T. oil and saute the onion and garlic until fragrant. Add the jalapeno, carrot, and spices and saute another few minutes.
  2. Then add the vinegar, sugar, and water. Bring to a boil and then simmer very gently for 15 minutes.
  3.  Place in the refrigerator until needed. Will last 1 week covered in the fridge.

Chicken Scarpariello

1 T. oil

1 # Italian sausage links, cut into 1 inch chunks

4 x 8 oz chicken breasts

2 T. oil (if needed)

1 onion, julienne

1 red bell pepper, julienne

8 cloves garlic, smashed

1 C. pickled cherry peppers (or peppadew peppers work great) + 1/4 C. of the brine

1 C. pinot grigio

2 C.  chicken stock

6-8 sage leaves, whole

3 T. butter (cut into 3 pats), rolled in flour

Salt and Pepper

  1. In a large saute pan, or dutch oven, heat the 1 T. of oil until hot.  Add the sausage pieces and brown on all sides.  Remove from pan and set aside on a plate.
  2. Season the chicken with salt and pepper and sear in the sausage oil, allowing for a deep caramelization on the chicken on both sides.  Remove the chicken from the pan and place on the plate with the sausage.
  3. Next add the onion, pepper and garlic to the pan. Season with salt and pepper and saute until the vegetables begin to soften. 
  4. Deglaze the pan with the brine from the peppers making sure to scrape up any bits that are stuck to the bottom of the pan.  You are going to want that flavor in your sauce!  Next add the pinot grigio and reduce until the alcohol taste has cooked out.  Add the chicken stock and the sage and bring to a simmer.
  5. When the liquids are simmering, add the browned sausage and chicken back to the pan, cover and let simmer gently until the chicken is cooked through.
  6. When the chicken breasts are cooked, turn off the heat and add the butter pats rolled in flour to the pan and stir well to thicken.  Check for a final seasoning of salt and pepper.