eat make read

Pepper season is gearing up and I always find myself buying them like they’re going out of style. What can I say, I like spicy. Looking for something a little different than just adding them to salsa, I thought I’d try my hand at a pickling some peppers.

These pickled peppers (and scapes) are easy peasy, we’re talking 15 minutes to make. All is takes is a few jars, some vinegar, spices and peppers. The brine needs to be warmed up on the stovetop, then poured over the peppers that have been stabbed and stuffed in jars. Let them cool, then let them rest for at least a week or so.

I’ve been dipping into my pickled peppers when I make omelets and tacos and let me tell you, that jar smells amazing. In fact, I’m thinking that brine might just make it’s way into a Bloody Mary this weekend.

Pickled Peppers
adapted from David Lebovitz | makes 3 quart jars

1 pound fresh jalapeno and anaheim peppers*, washed
3 garlic scapes, optional
2 1/2 cups water
2 1/2 cups distilled white vinegar
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
3 cloves garlic, peeled
2 tablespoons black peppercorns

1
Stab each pepper three times with a sharp paring knife and place them in the glass jars.

2
In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.

3
Remove from heat and pour the brine over the peppers. Place the lid on the jars and let cool. Once cool, refrigerate for at least a week before using, if possible. (You can use them sooner, but they’re worth the wait.)

4
Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat. I’ll let you know how the bring works in a Bloody Mary.

Storage: The pickles should keep for up to a few weeks, under refrigeration, without any problems. But like anything preserved, you should take precautions. If you wish to preserve them longer, you can use these canning instructions and guidelines.

*Feel free to use whatever peppers you like, but spicy will work best.