Thursday, January 20, 2011

quick pickled peppers

We have a few pepper plants sitting in front of the Apartment Homestead-habaneros, jalapenos, serranos and cherry (my favorite) and while I was watering yesterday I noticed that they were all bustin' out-when did that happen?
My usual next step would be to harvest them for Fire or Green Heat Jelly, but I already had several pounds in the fridge that I was going to can in the next few days. The fact that I had about a quart of peppers seemed obvious-pickle them!

(check out my little habby plant!)

(a small collection from the porch)

I love me some pickled peppers-I dig the tart and the vinegar cuts some of the heat, especially from the uber-hot ones. Basic fridge pickled peppers last a long time too. The past batch I made was 4 months old when we finally finished it. I love these in salad, sandwiches and on an appetizer platter with a bunch of other goodies-and don't throw out the pickle juice-its great in dressings (or in a cocktail).


2 c mixed peppers (i have mixed but you can use whatever you can tolerate)
1 c water
1 c cider vinegar
large squirt (1-2T) agave
2T salt
2 bay leaves
2 T coriander seeds
3 cloves garlic, peeled (actually like to use more than this, as many as you can fit in the jar, then you get hot garlic too!)
2 T black peppercorns

Wash the peppers, take a sharp knife and stab them a few times so the brine can permeate the whole pepper.  You can keep them whole or slice them like the ones you see in the store. I say do whole, strips and slices, that way you have more of a selection to choose from! Pack into a quart jar.

(i added some mustard too!)

In a non-reactive pot, combine all the other ingredients and simmer for 5-10 minutes.  Pour over the peppers and allow to cool on the table.  Once cool, move in the fridge.  You can start eating them tomorrow, but honestly they taste WAY better in a week or month!

(I like to use these old-school juice containers that we picked up on 127)