Wednesday Food: Pickled Pepper
I’ve had to eliminate most produce from my container garden this year. It wasn’t because of bugs, or disease, but a most wretched, dastardly animal– the squirrel. Every tomato, eggplant, bell pepper, squash, and sweet pea I grew last year was hacked away by tiny teeth before ripening. Not wanting to encapsulate my entire patio with chicken wire, I limited this year’s crops to peppers, beans, potatoes, herbs, and flowers.
Everything is thriving rather well thanks to many weeks of hot sun and massive downpours. This weekend I harvested nearly a dozen peppers from a single jalapeño plant and, not wanting to consume all at once, decided to return to the pickling process.
For pickled hot peppers you need very little seasoning as they are already so flavorful. I like them a little sweeter to regulate the heat, and put them on everything from turkey chili to mashed potatoes. A simple concoction of vinegar, salt, sugar, and garlic (optional) provides the perfect brine.
Commenter JMS from Adam’s previous post: your lime pickle mention (with curd rice?) has had me looking for recipes online all week and I’m dissatisfied with the results. Have you any suggestions?
- 1/2 pound jalapeño peppers, washed and sliced
- 1 tsp olive oil
- 3 whole garlic cloves, peeled
- 1 1/4 cup water
- 1 1/4 cup white distilled vinegar
- 1 1/2 tbsp salt
- 1 1/2 tbsp sugar
This is a small batch as I worked only with homegrown.
Heat the oil over medium-high, add the sliced peppers and garlic and cook briefly until softened. Add the remaining ingredients, bring to the boil and simmer 5 minutes. Pour ingredients into a jar while hot, let cool, and then refrigerate.
Add to a clean jar and enjoy for a week, or add ingredients to a sanitized jar and enjoy for a month.
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