Pickled Peppers

A quick pickling process mellows the heat of hot peppers while adding a pop of flavor with a medley of spices and vinegar.

Pickled Peppers

Pickled peppers are a great thing to have in your fridge. They keep for so long that you're likely to use them up before they go bad, and they're a great way to add a pop of flavor and heat to just about any dish. The pickling process tempers their heat to the point where you can use them in situations where you might not want to use a raw chili pepper -- as a topping for avocado toast, tacos, roasted or braised meats, soups, even salads. But you can also use them anywhere you'd use a raw chili pepper! 

A glass wide-mouth quart jar is the best vessel for making these, but you can also use pretty much any glass jar with a lid that you might have leftover from storebought pickles or preserves. This method is adjustable to any size of jar -- just make sure you have enough peppers to fill it!

Spices used in this recipe


Salt, Kosher
Bay Leaves
Coriander, Seeds Whole
Peppercorns, Black

Ingredients

Preparation

  1. Wash and trim the stems of the chilies, but leave whole. Pack into a glass quart jar and then fill the jar with water to cover. Pour off the water into a measuring cup and note the quantity. Pour off half of the water and replace it with white vinegar. Add 2 Tbs. sugar and 2 tsp. kosher salt for every 3 cups of total liquid. (These measurements don't have to be extremely precise - an approximation of the amount of salt and sugar will work fine!)
  2. Combine the liquid, salt, sugar, spices, and garlic in a non-reactive saucepan and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, then allow to cool for 5 minutes. Pour the pickling liquid over the peppers in the jar. Screw on the lid and refrigerate for at least 24 hours before using, though pickles will be best after at least 1 week of refrigeration. Slice, mince, dice, and use anywhere you'd use the raw chilis, but with an added pop of flavor from the pickling process! Pickles will keep in the fridge for several months.

Adapted from Michael Ruhlman.

You might also like

Cumin, Sumac, and Chili Lamb Meatballs

Juicy lamb meatballs seasoned with a Turkish spice blend make for a delicious sandwich filling or appetizer.

Falafel Sandwiches with Awesome Condiments

These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing.

Oven-Roasted Chicken Shawarma

There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days. 

Smoky Chicken Tikka Masala Kebabs with Raita

It's almost Memorial Day, and you know what that means -- time to take the cover off your grill, stock up on the charcoal and propane, and fill your grocery cart with your favorite pieces of meat and grillable vegetables.

Spicy Italian Sausage, Kale, and Potato Soup

Spicy, savory Italian sausage, earthy kale, sweet caramelized onions, and creamy potatoes combine with chicken stock and a sprinkling of parmesan and black pepper to create the perfect cold-weather soup.

Baked Eggs with Kale, Yogurt, and Spiced Butter

Here's a warming, healthy breakfast that feels indulgent, all because of the power of the runny egg yolk.

Garlicky Green Beans with Romesco Sauce

Romesco, a classic Spanish sauce of pureed roasted peppers, spices, nuts, and vinegar, goes beautifully with every kind of vegetable, raw and cooked - here it's paired with garlicky green beans cooked low and slow in butter for a beautiful browned flavor.

Four-Pepper Feta and Yogurt Dip

This easy dip uses the power of four different kinds of peppers to build layers of spicy, sweet flavor on top of the salty tang of creamy feta cheese and Greek yogurt.

 

Chickpea Salad With Red Onion, Sumac, & Lemon

Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.

Turmeric-Chili Shrimp with Spicy Slaw

A quick shirmp dish that builds flavor through the use of Asian aromatics, earthy turmeric, and spicy chili flakes. Combined with a refreshing slaw, it just needs a side of rice to make a complete meal.