Surprise! Summer Fest is still on! Response and participation have been so great during the last five weeks, we decided to extend Summer Fest through mid-September and then roll right into a Fall Fest. We’ll even have a fun new Fall Fest pumpkin badge thanks to Matt of Matt Bites! Visit Margaret at A Way to Garden for all the new details and schedule.
This week we’re celebrating peppers, both sweet and spicy. I decided to try my hand at pickling some hot peppers since I happened to have a basket of serrano chiles sitting on the counter (I picked them up for a dollar at the Farmer’s Market last Saturday).
I love pickled jalapenos, but I always end up using the store-bought kind. I decided it would be nice to have some home-pickled peppers on hand for once and since I won’t go through them very fast on my own, one basket of peppers seemed like the perfect amount to pickle.
Since I’ve never pickled peppers before, I wanted to start with some sort of recipe. I found a couple in books, and several online, but finally decided on Michael Symon’s recipe at Michael Ruhlman’s blog. It was simple and easy to adapt to my small amount of peppers.
First, I washed the peppers and poked each of them in a few places with a knife (the idea to pierce them with a knife came from David Lebovitz’s version). Then I packed them into jars. One basket of peppers (about half a pound) filled three half-pint jars.
Next I made the brine. I used equal parts white vinegar and water, sugar, salt, garlic, coriander, cumin, and black peppercorns. I had planned on using bay leaves, but at the last minute, I couldn’t find mine! Oh well, I continued without. I boiled the liquid then let it simmer for ten minutes.
While still hot, I poured the brine over the peppers, filling the jar completely with liquid.
Next I put the lids on the jars, let them cool, then placed them in the fridge. They will be ready in about a week, but will continue to improve as they sit. From what I hear, they will last a very long time in the fridge.
Are you ready to try these yourself? Scroll to the very bottom of the post for the printable recipe.
More Recipes Featuring Peppers:
- Roasted Red Pepper Hummus
- Peach and Peppadew Salsa
- Feta-Stuffed Peppers from Seriously Good
- Sausage, Peppers, and Smoked Mozzarella Panini from Panini Happy
- Black Bean and Pepper Salad with Cilantro and Lime from Kalyn’s Kitchen
- Roasted Green Peppers from Chocolate & Zucchini
Other Summer Fest Attendees Celebrating Peppers:
- Alison at Food2: Making Hot Pepper-Infused Tequila
- Michelle at Cooking Channel: A Peck of Perfect Pepper Recipes
- Kirsten at the FN Dish: Chiles Rellenos and More Stuffed Peppers
- Liz at Healthy Eats: 10 Ways To Eat Sweet Peppers
- Margaret at A Way to Garden: Oven-roasted peppers, and freezing how-to
- Caroline at The Wright Recipes: Homemade Harissa & Sweet and Spicy Peperonata
- The Gilded Fork: Dossier and recipes on peppers spicy and sweet
- Paige at The Sister Project: Grilled Tomatillo Salsa with Jalapenos
- Caron at San Diego Foodstuff: Consuelo’s Hot Chile Sauce and Hatch Chiles
- Alana at Eating from the Ground Up: Homemade hot sauce, and why gloves are a good idea
- Cate at Sweetnicks: Summer Panzanella
- Food Network UK: It’s Chili Weather
- 1 pound serrano peppers, jalapeños, or Fresno chilies (or as many as you want)
- 1 1/2 cups white vinegar
- 2 tablespoons sugar
- 2 tablespoons salt
- 2 bay leaves
- 3 garlic cloves
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 2 tablespoons black peppercorns
- Make sure to start with clean jars and lids.
- In a saucepan, combine 1 1/2 cups of water with vinegar, sugar, salt, bay leaves, garlic, and spices. Bring to a boil then reduce heat and simmer for 10 minutes. Let cool slightly.
- While the brine is simmering, wash your peppers and pierce each one in a few places with a knife. Pack peppers into jars.
- Ladle hot brine over peppers, filling each jar completely with liquid. Put lids on jars and let cool. When jars have cooled, place in refrigerator.
- Pickled peppers will be ready to eat in about a week and will continue to improve in flavor as they sit.
- These pickled peppers must be stored in the refrigerator.
This recipe will make 3 cups of brine, which should be plenty for a few jars of pickled peppers. If you are making several large jars, you can easily double the recipe. Any leftover brine could be used to quick pickle other vegetables like carrots or cucumbers.
Recipe adapted from Michael Symon's Pickled Chillis at Ruhlman.com