Last week, while I was working on the new menu for Italian by Night, I got a ping from Sean MaGrath, photographer extraordinaire/web guy wizard.
” Would you like some pepperoncini peppers?”
It’s very cool to be top of mind when friends have extra unusual things growing in their gardens. He delivered two types of peppers [pepperoncini and shishitu] to my front door and asked if I would do a post on pickling them.
So I did.
Thanks Sean! XO
PICKLED PEPPERS – makes 2 quarts
- 2 cups white wine vinegar
- 2 cups filtered water
- 2 tablespoon sea salt
- 2 quarts pepperoncini peppers – you can use any hot pepper you like
- Prepare lids and jars according to manufacturer’s instructions.
- Wash your peppers and make 2 small slits in each.
- Combine vinegar, filtered water and salt in a medium saucepan and bring to a boil. As soon as it boils, remove from heat.
- While the brine is coming to the boil, pack your peppers into prepared jars. I used one – 2 quart jar.
- Pour boiled brine over the peppers in the jar, covering the peppers by 1/4 inch
- Insert a slender metal knife into the side of the jar to allow any air pockets to escape. Add additional brine if necessary to cover the peppers.
- Wipe any vinegar spills from the rim with a clean cloth and put on the lid.
- Allow your peppers to ‘pickle’ in the fridge for 1 month before serving.
- Keep them in the fridge for up to 6 months.
THE LOVE: Feel free to add garlic cloves, mustard seeds or peppercorns to your pickled peppers for a bit of additional pizzazz.
Thanks for reading.