Ingredients with Measurements:
- 1 pound of fresh peppers (jalapeño, serrano, or any other spicy pepper)
- 2 cups of white vinegar
- 2 cups of water
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 2 garlic cloves, peeled and smashed
- 1 teaspoon of black peppercorns
- 1 teaspoon of coriander seeds
- 1 teaspoon of mustard seeds
- 1 bay leaf
- 1 cinnamon stick
Special equipment needed:
- A large pot
- A canning jar with a lid
- A canning funnel
- A ladle
- A pair of tongs
Step-by-step instructions:
1. Wash the peppers and slice them into rings or leave them whole if they are small.
2. In a large pot, combine the vinegar, water, salt, sugar, garlic, peppercorns, coriander seeds, mustard seeds, bay leaf, and cinnamon stick. Bring the mixture to a boil.
3. Add the peppers to the pot and let them simmer for 5 minutes.
4. Using a canning funnel and a ladle, transfer the peppers and the liquid to a canning jar. Make sure the peppers are completely submerged in the liquid.
5. Close the jar with a lid and let it cool to room temperature.
6. Once the jar is cool, store it in the refrigerator for at least 24 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Boiling temperature
Serving size:
- 1 jar (approximately 2 cups)
Nutritional information:
- Calories: 10 per serving
- Fat: 0g
- Carbohydrates: 2g
- Protein: 0g
- Sodium: 590mg
Substitutions for ingredients:
- You can use any type of spicy pepper you like, but make sure they are fresh and not dried.
- You can use apple cider vinegar instead of white vinegar.
- You can omit the sugar if you prefer a more tangy flavor.
Variations:
- You can add other spices or herbs to the pickling liquid, such as thyme, oregano, or rosemary.
- You can add sliced onions or carrots to the jar for extra flavor.
Tips and tricks:
- Wear gloves when handling the peppers to avoid getting the spicy oils on your skin.
- Use a non-reactive pot, such as stainless steel or enamel, to avoid any metallic taste in the pickles.
- Make sure the jar and lid are clean and sterilized before using them.
Storage instructions:
- Store the jar in the refrigerator for up to 1 month.
Reheating instructions:
- These pickled peppers are meant to be served cold, so there is no need to reheat them.
Presentation ideas:
- Serve the pickled peppers as a condiment for tacos, sandwiches, or burgers.
- Use them to add a spicy kick to salads or pasta dishes.
- Arrange them on a cheese board for a colorful and flavorful addition.
Garnishes:
- You can garnish the pickled peppers with fresh herbs, such as cilantro or parsley.
Pairings:
- These pickled peppers pair well with grilled meats, cheese, and crackers.
Suggested side dishes:
- Serve the pickled peppers with a side of rice, beans, or roasted vegetables.
Troubleshooting advice:
- If the pickling liquid is too salty or too sweet, adjust the amount of salt or sugar accordingly.
Food safety advice:
- Make sure the jar and lid are clean and sterilized before using them to avoid any contamination.
- Store the jar in the refrigerator to prevent any bacterial growth.
Food history:
- Pickling is a traditional method of preserving food that dates back to ancient times. It was used to preserve food for long periods of time, especially during the winter months when fresh produce was scarce.
Flavor profiles:
- These pickled peppers are tangy, spicy, and slightly sweet. The spices and herbs add depth and complexity to the flavor.
Serving suggestions:
- Serve the pickled peppers as a condiment or side dish with your favorite meals.
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