At the Table

Pickled hot peppers and onions

Pickled hot peppers and onionsRemember the picture of baby peppers I posted a few weeks ago?  Well they went and grew up on me and now we have four plants loaded with ready-to-pick hot wax peppers.  I’m going to let some of them mature on the plants until they are fully ripe and red, but most of them are yellow-green with the very faintest orange blush: a perfect “age” for pickling.  I got hooked on pickled peppers a couple of years ago when I added them to pickled zucchini (here).  This year we have so many peppers that we can pickle them solo.

I worked up a brine recipe that’s a little different from the one I used with zucchini, because I love the flavors of coriander and black pepper and they work really well with hot peppers.   The whole jar gets topped off with some paper-thin onions which pick up the flavor of the spicy brine and add a nice oniony flavor to the peppers – it’s a symbiotic relationship, really.  All you need is a hot dog to pile this deliciousness on to (or a fork to eat them straight out of the jar, if that’s more your style.)

Pickled hot peppers and onions makes 1 pint jar

1 c. white vinegar
1/2 c. cider vinegar
1/2 c. water
1 T. kosher salt
3 T. granulated sugar
1/2 t. ground coriander
Several cracks (or shakes) of black pepper – 1/8 t. or less.
1/4 yellow onion, thinly sliced
5-6 hot peppers, or enough to fill a pint jar once sliced.  Anaheim, hot banana, Hungarian wax, and jalapeno are a few options.

Combine the vinegars, water, salt, sugar, coriander, black pepper, and onion in a small saucepan.  Bring to a simmer and cook until the salt and sugar dissolve.

Meanwhile, slice the hot peppers into rings or long, thin strips.  Make sure to remove the white membrane and seeds, unless you want this to be really spicy.  After a couple of bad experiences, I wear gloves for this part. I used some Hungarian wax peppers and an anaheim for this batch.

Hot peppers from the garden

Pack the peppers into the jar and top with the brine and onions.  Depending on how many peppers you used, there might be a little brine left over – that’s totally fine as long as everything is covered.  Let everything cool for at least half an hour before sealing the jar so the peppers don’t “cook” too much from the trapped heat.  Refrigerate for a day or two before breaking the pickled peppers open so that the flavors have a chance to blend.  Since these are quick pickles (instead of canned), you’ll need to store them in the fridge, even if the jars are unopened.  They will keep well for up to a couple months.

Pickled peppers and onions

Happy cooking!

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