About two weeks ago I was totally seduced by my supermarket. I found myself in line with all kinds of ingredients in great quantities that I knew would require extra attention to use and not waste. I would have to be creative.
It was obvious that we could not possibly eat 4 pounds of fresh plums, a crate of the most perfect mission figs as well as a dozen each of every available variety of peach under the sun. Call me crazy but there is something about the end of summer and all of the amazing produce that calls my name and instantly inspires dozens of recipes that would be next to impossible to produce in one week.
Peaches and plums aside, the ingredient that had the most impact on me that day were these amazing bags of mixed hot peppers. They were extraordinary! Their perfect, spotless shapes with red, yellow, gold and green called to me and the possibilities just seemed endless. I couldn’t possibly just grab one bag and without a second thought I had 2 bags in my basket and my hand on a third as my imagination ran wild with thoughts of hot pepper sauces and the perfect jar of pickled peppers.
I’m a huge fan of all things pickled, which is interesting as this is one of those things that needs at least a week in the fridge before you can enjoy them a their best. I’m not known for my patience, which is why I generally make at least two jars of whatever it is that I’m pickling as one jar will certainly be gone before the the waiting period is up.
I’m not new to pickled peppers and generally in the past have improvised with the ingredients I have on hand. This time I however, I decided to see what recipes were out there and as I suspected there were many, all of which seemed equally good candidates. I settled on a recipe from David Lebovitz that I saw earlier this year and decided to give it a whirl. It turned out amazingly and even more amazing perhaps was that I was able to wait the full week before I got my hands in the jar to sample.
Pickled Peppers – Recipe adapted from David Lebovitz
1 pound fresh mixed hot peppers, washed
2 1/2 cups water
2 1/2 cups white distilled vinegar
3 tablespoons sugar
3 tablespoons kosher salt
2 bay leaves
2 tablespoons pickling spice
3 cloves garlic, peeled
2 tablespoons black peppercorns
Wash and prick the peppers with a knife several times before sticking them in a large glass jar. You could also use two medium sized jars if that’s what you have on hand.
Mix the water, vinegar, salt, sugar, bay leaves, pickling spice, garlic and pepper corns in a large pot and bring to a boil. Reduce and simmer for five minutes.
Let the brine cool for a few minutes before you pour it over the peppers. Seal the jars and let them cool before you refrigerate.
These should sit for at least a week before using… if you can wait that long they are definitely worth it!
These pictures do not do justice to the colors of these peppers, they are currently the light of my refrigerator, every time I open the door and see these little guys I can’t help but smile.
I too have a passion for pickles. I recently made some in a delicious dill brine that have since been the secret ingredient to everything I make. Tacos, Quinoa Salad, Sandwiches, Pork Loin.