Pickling hot peppers is a time-honored technique to preserve seasonal produce while enhancing their flavors. With this straightforward recipe, you can create delicious pickled hot peppers to add a tangy, spicy kick to your meals. Perfect for sandwiches, salads, pizzas, or grilled meats, these peppers are sure to become a pantry staple.
Why Pickled Hot Peppers?
Pickled hot peppers are versatile, flavorful, and easy to make. Whether you enjoy mild heat or fiery spice, this recipe allows for customization to suit your taste. Using basic ingredients and simple tools, you can preserve peppers for long-term enjoyment while elevating the flavors of your dishes.
Ingredients
- 1 kg of light green hot peppers (any variety)
- 4 tablespoons of salt
- 1 tablespoon of sugar
- 1 liter of water
- ½ cup of white vinegar
- 6–8 garlic cloves (optional)
- 1 lemon, sliced
- Plastic bottles (2 liters, for initial pickling)
- Glass jars (for long-term storage)
Step-by-Step Instructions
- Prepare the Peppers
- Wash the hot peppers thoroughly.
- Cut a slit lengthwise on each pepper to allow the brine to permeate.
- Place the peppers into clean, dry plastic bottles.
- Make the Brine
- Dissolve 4 tablespoons of salt and 1 tablespoon of sugar in 1 liter of water.
- Stir until fully dissolved to create a tangy, salty brine.
- Fill the Bottles
- Pour the brine into the bottles, ensuring the peppers are fully submerged.
- Seal the bottles tightly and gently shake to mix.
- Place the bottles in a warm, sunny spot for two days to initiate fermentation.
- Prepare the Final Pickling Liquid
- After two days, drain the liquid from the bottles.
- In a bowl, mix ½ cup of white vinegar, fresh water (enough to cover the peppers), garlic cloves, and lemon slices.
- Transfer to Glass Jars
- Move the peppers from the bottles into glass jars.
- Pour the new brine mixture over the peppers, ensuring they are fully submerged.
- Store and Enjoy
- Seal the jars tightly and refrigerate.
- The pickled peppers can be enjoyed after one day, but for the best flavor, allow them to sit for a week.
- Properly stored, they will last up to one year.
Additional Tips
- Adjust Heat Levels: Remove seeds for milder peppers or leave them in for extra spice. Add chili flakes for an even spicier kick.
- Use the Brine: The leftover brine makes an excellent base for salad dressings or marinades.
- Serving Ideas: Add pickled peppers to sandwiches, tacos, pizzas, or grilled dishes for a tangy twist.
Conclusion
Making pickled hot peppers is a rewarding and simple process. Whether you’re preserving homegrown produce or store-bought peppers, this recipe guarantees a flavorful condiment that enhances any dish. With their tangy, spicy kick and long shelf life, pickled peppers are a must-have in any kitchen.