26th July 2015
Lately my husband and I cannot stop pickling. Leftover vegetables? Pickle them!
It started when we watched the Netflix documentary Chef’s Table. Episode 6, the last episode, is about Magnus Nilsson who is the head chef at Fäviken in Sweden. Fäviken is the 19th best restaurant in the world and serves dishes made with local ingredients. During the Summer and Autumn vegetables are harvested. In the episode we get to see the special cellar where Nilsson stores everything he dries, salts, jellies, pickles, and bottles to serve during the dark, winter months.
Because Koen and I have been busy pickling, you’ll find a lot of pickle recipes in the coming weeks!
This recipe, based on the one from Simple and Savory, is for pickled peppers. Pickled peppers are something we always like to have on hand, so why not make them ourselves? I left the bird’s eye peppers whole, but sliced the cayenne peppers. These spicy pickles are great on burgers, sandwiches, burritos, tacos, or just as a snack. Last night we made shrimp po boys and they were a perfect spicy/tangy accent!
Pickled Peppers, makes 1 jar
- 1 mason jar
- Handful of your favorite peppers (I used cayenne and bird’s eye)
- 1 cup of apple cider vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- 1 clove of garlic
- Sterlize jar and lid by placing them carefully in a pot of boiling water for at least 15 minutes.
- Use tongs to remove jars and lids and place on a clean towel to dry.
- Prepare peppers by slicing them or piercing them.
- Make the brine by combining the vinegar, water and salt to a boil, reduce heat and simmer for 10 minutes.
- Meanwhile place the peppers and garlic clove in the jar.
- Pour the brine over the peppers and garlic.
- Secure the lid tightly.
- Bring water to boil in sterilizing pot again and submerge the jar – covering about 1/2 way.
- Boil for about 30 minutes.
- Carefully remove the jar and set to cool. Once it’s cooled, check the top to make sure it’s sealed (if it’s not securely sealed, you need to store the peppers in the refrigerator)
- Wait at least a week before breaking the safety seal, and store in the refrigerator once open. Enjoy!