Cold Pickled Peppers

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People back in the day used to keep a pickle barrel in the basement for all sorts of vegetable preservation. A shame we don’t do that anymore. Well, I’m bringing it back. With a few easy to find ingredients, a glass jar, and a refrigerator you can have great tasting peppers anytime.

I like to grow my own hot peppers and make hot sauce, but I usually have quite a large yield and they’re not always ready for picking at the same time….so here’s what I do.

1 Old glass jar (clean)
2 cloves of garlic
Sea Salt
White Vinegar
Peppers

Pick a few handfuls of peppers, pop the tops off of them and rinse them off with some cold water. Drop the peeled garlic cloves (slice the ends/tips off) in first then fill the jar up to the neck with the peppers. In another glass we’ll mix the brine, we’re going to need half a jar’s worth. I start with one part vinegar and 2 parts water then two big spoons of salt. Mix it up until the salt is completely dissolved and the solution is clear. Taste it. It should be salty, but not too vinegary. Pour the brine into pickle jar. If it doesn’t make it to the neck just add some more water. Don’t worry if the jar’s not completely full, you can always add more peppers later. Close the lid tightly and put it in the fridge…that’s it. You should lightly shake the jar a few times a day in the first week. Cure time is about 2 weeks. You can of course eat them at anytime, but they’ll be crunchier and much better tasting after 2 weeks. I actually drink the brine as well. If you still have some left after a couple of months, throw it in a blender and you have some decent hot sauce. The peppers will easily last a year without perishing.

Hope you try it, and I hope you like it. Don’t be afraid to mix different types of peppers either. I have purple jalapenos, hot chilies, and Thai chilies in mine. Let me know how it goes in the comment box to the right of the article title.

Laters,
Knappdawg

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3 Comments

  1. Sounds good. I have a buddy that grows jalapenos and preserves them with a different method. I’ll have him check this out.

  2. Jalepeno Peppers (Not for Nancy Boys)
    Cut peppers cross wise 1/8″ slices
    Place a layer in a colander and salt more than normal
    Keep doing this until all peppers are in colander
    Place colander on plate to catch juices
    Put something heavy on them to squish them down
    Put them in refrigerator overnight
    Next day put them in a large bowl and mix with a lot of chopped garlic
    Stuff mixture in a jar and push down
    Pour vegetable, or olive oil over mixture and cover by about 1″
    Let stand for one day before taking some and placing on cracker.
    Refrigerate after 1st day and do not contaminate jar with eating utensile.
    This recipe is from an Italian lady I know and they are great on anything you want to try them on!

  3. Steven,
    Sounds good. My mother-in-law has a technique very similar to that. I’ll give it a whirl after next harvest. I just made up a big jar about a week ago, it’ll be another 2 weeks before I’ll have some ready for picking.

    Thanks for the comment.

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