The end of the growing season always seems to leave us with one last batch of peppers that aren’t quite ripe. Our favorite way of dealing with these laggards is pickling them. They aren’t processed in a canner, so they have to reside in the fridge, but they last for months (a year even). We use these piquant pickled peppers in everything from scrambled eggs to pizza, and when the jar is empty of all but the brine, we fill it up with peeled hard-boiled eggs. When they’ve marinated a week or so, they are amazingly delicious!
The recipe is pretty easy, adapted from a vintage PCC (formerly known as Puget Consumer’s Co-op) handout, entitled PCC Slavic Pickled Peppers. Our version goes like this:
For jalapenos – cut the stems off short, poke a paring knife through the body of the pepper making a slit through both sides.
For larger peppers – remove stems and seeds in whichever way works best for you. We try to keep them as intact as possible.
Have ready (1 per pint, 2 or more per quart):
- peeled cloves of garlic
- baby onions or similar-sized sections of larger onions
- baby carrots or similar-sized chunks of larger carrots
- sprigs of fresh parsley
You’ll also need:
- olive oil
- 1 quart distilled white vinegar
- 2 quarts water
- 1/2 cup salt (kosher or canning salt is best, but regular is ok too)
- jars with lids & rings (you can re-use lids since these just go in the fridge)
In each jar put carrot, onion, 6 or so peppercorns per pint, 12 or so per quart, and a sprig of parsely. Pack with prepared peppers, not so tight they bruise or crush, but the tighter the better to keep them from floating up as much. Pour a splash of olive oil over the top, a teaspoon per pint, more per quart.
In a stainless steel pot mix water, vinegar, and salt. Bring to a boil and ladle over the packed jars. Tighten the lids and leave on the counter a few hours or overnight to cool. When cool, put the jars in the fridge and wait a few weeks to develop the flavor.
You’ll have to guesstimate how many jars you’ll need based on how many peppers you have, and the brine recipe may be too much or not enough. But use the basic proportions to make more if you need to.
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