We have not had the best of luck with our garden. This is the first one we have done, and we are dealing with several challenges; most notably, lack of sun and bugs.
Fortunately, our jalapenos are thriving. so yesterday, I made a quick batch of pickled jalapenos and then someone on facebook mentioned pickled habaneros, which we have on hand, so I pickled some of those too.
Now, I have a habit of adding everything but the kitchen sink to my recipes, but The Boyfriend wanted to keep it simple, so I used, vinegar and salt. No spices, garlic, onion or even peppercorns!
Look at these beautiful jalapenos!
Simple Pickled Peppers
- around 3 cups hot peppers, chopped into rings
- 1 cup water
- 1 cup white vinegar
- 1 1/2 tbsp Kosher salt (or any salt that does not contain Iodine or caking agents)
- Bring the water, vinegar and salt to a boil
- Chop Peppers
- Pack the peppers into sterilized glass jars
- Pour bring over peppers, put lids on and let the jars cool on the counter.
- Place in fridge overnight and enjoy!
I enjoyed my super hot habaneros on a a Black Bean Burger for breakfast this morning!
Yes, they were very, very, spicy! No, I don't recommend "normal" people eat this amount of habaneros! Did I mention that I once won a hot pepper eating contest against a bunch of marines in a bar?
Here are some more simple pickle recipes!
Don't forget, you can save the brine from olives or pickled peppers and even dill pickles! I made some awesome pickled turnips that I used in my amazing Ethiopian Bread Salad!
Speaking of pickles, stay tuned for an update on our Nuka Pickles! (Traditional Fermented Japanese Pickle)