Ingredients with Measurements:
- 1 pound of mixed peppers (such as jalapeno, banana, and bell peppers)
- 1 cup of white vinegar
- 1 cup of water
- 1 tablespoon of kosher salt
- 1 tablespoon of sugar
- 2 cloves of garlic, peeled and smashed
- 1 teaspoon of black peppercorns
- 1 teaspoon of coriander seeds
- 1 bay leaf
Special equipment needed:
- 1-quart mason jar with lid
Step-by-step instructions:
1. Wash and dry the peppers. Remove the stems and slice them into rings or strips.
2. In a small saucepan, combine the vinegar, water, salt, sugar, garlic, peppercorns, coriander seeds, and bay leaf. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
3. Place the sliced peppers into the mason jar.
4. Pour the hot pickling liquid over the peppers, making sure they are completely covered.
5. Let the jar cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Boiling temperature for the pickling liquid
Serving size:
- 1 quart of pickled peppers
Nutritional information:
- Serving size: 1 ounce
- Calories: 5
- Total fat: 0g
- Sodium: 200mg
- Total carbohydrates: 1g
- Protein: 0g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of sugar.
- Other spices such as mustard seeds or red pepper flakes can be added for extra flavor.
Variations:
- Add sliced onions or carrots to the pickling mixture for a different flavor.
- Use different types of peppers for a spicier or milder taste.
- Add fresh herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Wear gloves when handling hot peppers to avoid irritation.
- Make sure the peppers are completely covered with the pickling liquid to prevent spoilage.
- The longer the peppers sit in the pickling liquid, the more flavorful they will become.
Storage instructions:
- Store the pickled peppers in the refrigerator for up to 2 months.
Reheating instructions:
- These pickled peppers are meant to be served cold and do not need to be reheated.
Presentation ideas:
- Serve the pickled peppers on a charcuterie board or as a topping for sandwiches or tacos.
Garnishes:
- Fresh herbs such as cilantro or parsley can be used as a garnish.
Pairings:
- These pickled peppers pair well with cheese, crackers, and cured meats.
Suggested side dishes:
- Serve these pickled peppers alongside grilled meats or roasted vegetables.
Troubleshooting advice:
- If the pickling liquid is too salty or too sour, adjust the amount of salt or sugar accordingly.
Food safety advice:
- Make sure to use a clean and sterilized mason jar to prevent contamination.
- Store the pickled peppers in the refrigerator to prevent spoilage.
Food history:
- Pickling has been used as a method of preserving food for thousands of years.
Flavor profiles:
- These pickled peppers have a tangy and slightly spicy flavor.
Serving suggestions:
- Serve these pickled peppers as a condiment for sandwiches, burgers, or hot dogs.
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