Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I guess it's that pickled pepper time of year...saw the collection of pickled pepper posts and thought I'd add my recent pickled pepper musings to the mix.
One of the things I like about these hot peppers is that they are incredibly versatile. The brine is unseasoned so they work just as well on sandwiches as they do chopped and stirred into homemade salsa.
These easy pickled jalapeno rings and carrots are a zippy year-round condiment inspired by the pickles from one of my favorite Guatemalan restaurants. They go well with everything from hot dogs and fried chicken, to tacos and burritos.
whole or sliced, spicy or sweet—if it's a pepper and it's pickled, I'm there. Here's an all-purpose brine and spice combination for all your pickled peppers.
As a notorious sweet pepper pickler I decided this year to experiment with hot chilies. A big amount of garlic and delicate, sweetened vinegar proved a perfect pairing for the moderately hot Turkish variety called "aci sivri".
Peter Piper picked a peck of pickled peppers. Now, did he pick a peck and then pickle them? A blend of sweet and hot peppers, cauliflower, carrots and onions make these pickled peppers a bit different.
I love it when things are this easy. 5 cups of vinegar, one cup of water, a half-cup of sugar, a variety of spices and a pile of lovely-looking vegetables. I have carrots, jalapenos, garlic, onion, radishes, chives, bell pepper and lemon.
