Ok, so that title is a bit misleading. I actually pickled 3 pounds of store bought peppers. But this was a total win of a recipe. I’ll be keeping these on hand forever.
I wanted to make pickled peppers for a while. Only problem was, for what? My younger kids don’t like too much spice, and I’m not real keen on strong heat. I didn’t want to make jars and jars of stuff just to sit around.
What I wanted was something closer to “Hots.” A blend of sweet and spicy peppers packed in oil that is popular on sandwiches on the east coast.
I found yellow chile peppers at the grocery store. Didn’t know much about them, but they looked good. And I thought they’d look good in a jar. So I grabbed a couple pounds and brought them home.
On the way home I stopped by Cost Plus and found their Weck Jars on sale. So of course I grabbed 3 of them as well. I know the price is high. But I love them. Weck jars have a presence to them. They just look so amazing with food in them. The added benefit of food only touching glass is a bonus.
Pickled Pepper Brine
5 C White Vinegar
1 C Water
4 t Pickling Salt
2 T Sugar
Start by rinsing and hand washing all your peppers. Pretty easy step.
Combine the brine ingredients and bring to a boil. Pour the hot brine over the peppers leaving 1/2″ headspace.
Process for 10 minutes in a water bath.
The end result were peppers that have a mild heat like green chiles, the tang of vinegar, and the subtle sweetness that you get with sweet peppers. It’s like a blend of sweet and hot peppers, but only one pepper. I couldn’t be happier.
Tonight I chopped a couple up and used added them to a bowl of mild chili. But I can totally see these sliced on a sandwich, mixed in with ground beef as a burger or meatloaf, or on a pizza. As soon as stock runs low I’ll be making more.