Tuesday, October 30, 2012

spicy pickled peppers

happy halloween everyone!  it is pepper week at food network's fall fest and i thought i would share one of my favorite ways to preserve fresh peppers for use during the fall season...spicy pickled peppers.

peppers are abundant during harvest here in new mexico.  farmers' markets are packed with numerous varieties...hot, medium and mild....roadside stands pop up everywhere, neighbors give away bushels full and the smell of roasting chiles permeates the town.  for a chile lover like me, life is pretty good.  this recipe allows me to satisfy my peppers cravings for a few months after they are out of season.  i make a number of batches at the end of october (happily pepper week coincides with my preserving) and keep them in the fridge for use throughout november and december.  the peppers are spicy but the pickling tames them just a bit. 

i use the peppers to top sandwiches (wonderful on turkey the day after thanksgiving), add them to scrambled eggs, chop them up and add to pasta sauces, soups, chilies, stews.  they are delicious added to a cheese plate, stir-frys and vegetable salads. nachos anyone?  try them on hamburgers and hot dogs.  or be like me and just eat them as a snack.  get creative...and please let me know how you use the peppers.  happy peppers week everyone!


spicy pickled peppers
1/2 lb fresh jalapeƱos
1/2 lb fresh new mexican or anaheim peppers
1 large fresh poblano pepper (sometimes called pasilla pepper)
2 1/2 cups apple cider vinegar
1/2 tbsp honey
2 tbsp sea salt
3/4 cup water
1 tbsp black peppercorns
8 whole garlic cloves (peeled)
1 bay leaf
1 tsp red chili flakes
1 tbsp cilantro leaves

wash the peppers.  cut 4 large slits in each jalapeƱo.  slice anaheim and poblano peppers widthwise into large rings.

add vinegar, honey, salt and water to a saucepan and bring to a boil stirring until salt dissolves.  turn off heat and leave pan on burner.

add half the peppers to quart sized canning jar. pack them down tightly.  add the peppercorns, garlic, bay leaf, chili flakes and cilantro leaves.  add the remaining peppers.  again, pack them down tightly.  pour the vinegar mixture over the peppers ensuring they are covered. (note, you may have some liquid left over.  discard.) close jar tightly with lid.  set aside until peppers cool.  place in refrigerator and allow to sit for 2 weeks.   can be refrigerated for up to 8 weeks.



other peppers recipes to try:
roasted pepper relish
italian sausage and peppers pasta
spicy roasted red pepper dip

and check out my newest blog red or green chile? to see my spicy roasted peppers recipe.  yes, i have a theme :)

now check out the delicious sounding peppers recipes from the all of the other participating bloggers.  fall fest begins at noon on wednesdays during fall.  please come back then to see the other recipes. ***note, due to sandy this week's fallfest is being delayed...will keep you updated...

have a good week!
diane

do you like us...really, really like us? then please like us on facebook

1 comment:

Lose Weight Fast said...

Just love picked peppers, but have never made my own. Spicy would be awesome, can't get them that spicy in a store bought bottle.