Monday, August 22, 2016

Pickled Peppers

I guess I never thought beyond the tongue-twister ("Peter Piper picked a peck. . . ") to consider pickled peppers a real food.  My friend Naomi not only gave me a bag of banana peppers from her garden, she also gave me a little jar of pickled peppers and advised me to eat them on sandwiches.  So good!  And so easy.  

These are fridge pickles, meant to be kept in the fridge only and not canned.  As long as you use a clean utensil to dip into them, they should keep well for weeks.

Pickled Peppers
2 cups white vinegar
6 Tbsp. salt
1/4 cup olive oil
 6 Tbsp. water
1-2 garlic cloves, chopped fine
sliced, seeded peppers

Use time/mixing or some heat to dissolve the salt in the vinegar.  If you use heat, allow mixture to cool before adding the rest of the ingredients.  Use a mixture of hot or sweet peppers as you prefer and make sure the brine covers them; Naomi and I used banana peppers which are mostly mild, a little spicy here and there.  Store in the fridge in a covered container.

What else would you do with pickled peppers besides sandwiches?  I'm all ears.


Tammy said...

I can pickled peppers, have for the past 4-5 years or so (not this year, because we moved at the beginning of the summer and were in an apartment for 2 months with no way to garden). They are great in salads, on sandwiches, chopped into egg salad, toppings on tacos or nachos, even on rice when you want a little kick. I know they are different than the little canned tins of roasted peppers, but I've even used them in recipes that call for those, and had the dish turn out very good (two recipes I have that call for those are a rice dish and a white chili).

Sarah Barry said...

What a beautiful jar of peppers! I love pickled peppers. We put them on pizza sometimes.

Sarah said...

At our house we love them on salads: tomato, lettuce, feta, pickled peppers and a nice peppery vinaigrette.
And pickled peppers are so good with eggs! The vinegar works so well with eggs (think hot sauce), and peppers and eggs are a no brainer. Egg salad, omelettes, yum!

Alica said...

These look good! I canned some this year...had some Anaheim Chili Peppers in the garden that actually weren't very hot. We don't eat a lot of sandwiches, so keeping them in the fridge wouldn't work great for us, but I'll bet they stay crisper that way!

Judith Lehman said...

We love them in pasta salad especially.

BLD in MT said...

I pickled peppers last year for the first time--canned them, even. Turns out, all the things people suggest (and rave about) using them on I am iffy about. Like sandwiches and pasta salad... So...I am thinking of alternate ways to use them. Chili worked. Perhaps they would just make nice gifts for people who like sandwiches and pasta salad...which is MOST people, I realize. :)

Margo said...

Thanks, everybody, for helping me see what to do with my pickled peppers!

BLD, I have canned jalapenos before and I use them almost exclusively as a topping for beans and Mexican-style food instead of hot sauce. If yours are hot peppers, maybe you could puree them a jar at a time and use them as hot sauce?

Eleanor Howe said...

My mom would make a quick hot sauce this way, using the hot vinegar as we now use sriracha sauce, occasionally blending the peppers in to make a more traditional hot sauce. She's from Belize, and said that many people there (and certainly all of the folks from 'back home who now live in the States) would do this. If you love hot vinegars, it's worth a try!

BLD in MT said...

I'll try that, Margo. Also, I am such a dolt sometimes. I never thought to use them on top of tacos because I am a hot sauce junkie and always use my homemade hot sauce on top of taco. Silly me... I'll try both--on tacos and as hot sauce for use on, well, everything. (Matt disagrees about my wanton use of hot sauce.)


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