You may have guessed by now that I'm crazy about pickling things. I have pickled peppers here, but this is a classic recipe that you could use to pickle any vegetable that you want to make crunchy, sour, salty and sweet. Use with a cheese plate, or on burgers and hot dogs. To can them for long-term storage, use my Honey-Ginger Grapefruit Marmalade recipe and start at step #6. Otherwise, keep in the fridge and use within 2-3 weeks.
Pickled Hot Peppers
Servings: 1/4 cup peppers; Makes 6 cups
Time: Less than 30 minutes active and total
Price: About $9.80 total; $1.63 per cup
Nutrition (per serving):
Saturated fat: 0g
2 1/2 cups vinegar and water, each
3 Tbsp sugar and salt, each
2 Tbsp coriander seed and peppercorns, each
1 Tbsp mustard seed and celery seed, each
3 bay leaves
1 lb mixed hot (or sweet) peppers
6 garlic, peeled
1. In a non-reactive pot (stainless steel, glass or ceramic), add vinegar, water, sugar, salt, and all the herbs and spices. Cook over medium heat until boiling.
2. Meanwhile, clean peppers and stab each one three times so the picking liquid will be able to penetrate them. Add peppers and garlic to boiling liquid and simmer 5 minutes.
3. Can for longer storage (according to instructions above), or add peppers, garlic, liquid and spices to a glass jar with a tight fitting lid. Let cool to room temperature and keep in the fridge for up to three weeks.