Peck’s Pickled Peppers are unlike most you’ll find on the market. Sure, you can find jarred jalapenos or banana peppers for your sandwiches – but these have a unique Italian flavoring and can be used in a variety of dishes. We use Hungarian hot wax peppers, which are a little hotter than banana peppers and pack a mild kick.
We use Peck’s Pickled Peppers for a variety of marinades on meat or fish before grilling, along with a favorite sauce or spice rub. One of our favorite uses is with eggs in the morning. We used to use hot sauce, but this packs a great punch in a different way. When heating the peppers in this way, they become milder, which helps those who have a low tolerance for spicy foods.
We have served these as part of a charcuterie when entertaining, and they go great with cheese, crackers and salami.
One of the recipes below is for a cocktail where the peppers are used to pack a little extra heat – spicy Bloody Marys are one great way to utilize these peppers if you like the idea of an artisan cocktail.
Unlike our competition, we put spice in our brine – so you’ll find garlic and oregano notes in every bite.
Our peppers are locally sourced, many of which are from Tantillo’s Farm Market in Gardiner, NY.
Andy and Melissa Peck started Peck’s Pickled Peppers in 2019; they, however, have a long history of pickling peppers.
Andy’s friend introduced an old Italian family recipe for hot peppers and they have been making them in their backyards for nearly two decades. The peppers have become such a hit with Melissa and Andy’s family, friends and neighbors, that they began hosting an annual make-your-own party. The tradition grew from 2 families making 25 jars to 25+ families making 250 jars in one day. Since only an annual event, demand for more continued throughout the year, but supply was finite.
And that is how Peck’s Pickled Peppers was born!
What You’ll Need:
- 8 lbs of Pork Butt (boneless, more if bone-in)
- Butcher’s Pepper
- Garlic cloves, onions and/or other spices are as/if desired or to taste
- 8 oz Garlic Expressions
- One 16 oz Jar of Peck’s Pickled Peppers
Marinate in butcher’s pepper and 8oz Garlic Expressions overnight after cutting slits in the meat and slipping in Garlic cloves, onions and/or other spices are as/if desired or to taste. Store covered in refrigerator overnight.
Use your favorite process to cook your pork. We smoke ours in a propane smoker over a water pan and applewood for about 8 hours at 215 degrees or until an internal temperature of 195 is achieved.
Once cooked, remove meat from heat sources and let rest about 15 minutes, then begin shredding the meat. Once the roast is broken down, but not yet into fine shreds, open a pint of Peck’s Pickled Peppers and just dump the whole pint in with all of the brine. Let it soak for a few minutes and then finish the shredding process while the pork is still hot and serve.
Andy’s Bloody Mary
(fantastic when starting to smoke the pork butt!!)
In an 16 oz shaker or pint glass, about half full of ice, add (measure if you must, but we don’t!):
- 5 oz Orange Juice
- 5 oz Spicy Tomato Juice (V8, low sodium preferred)
- 1 – 2 oz or desired amount of liquor (vodka, tequila, beer, whatever you like)
- 1 Teaspoon of prepared Horseradish
- A shake or two of black pepper
- 1 teaspoon of Worcestershire sauce
- 1 -2 Tablespoons of Peck’s Pickled Peppers and brine
Shake with ice. Pour over a few ice cubes, if needed/desired!
Garnish with celery stalk, dill pickle spear and green olives
10 Main St #302, New Paltz, NY 12561
Greenwood Lake Garden Center
1197 NY-17A, Greenwood Lake, NY 10925
Tantillo’s Farm Market (closed for the winter season)
730 NY-208, Gardiner, NY 12525
Wright’s Farm Market
699 NY-208, Gardiner, NY 12525
The Food Show – Adams Fairacre Farms in Kingston – March 14 (in the Garden Center)