Receta Pickled Cherry Peppers
Pickled Cherry Peppers
By Eliot, on October 12th, 2013
I love fall in Oklahoma because you never know what you will get. You might take a snow day off school before Thanksgiving or you might be able to still wear flip flops to school the day before Thanksgiving break. Who knows? (You do realize I could quote Will Rogers at this point, but I won’t.)
I love fall in Oklahoma because that is usually when we get the best produce from the garden, especially when it comes to the peppers.
Besides the requisite jalapenos, I planted some cherry peppers and had moderate success with them. I love to grab these pickled beauties off of salad bars when they are offered so I decided to try my hand at pickling my own. I used this recipe from Martha Stewart. (Martha calls for hot cherry peppers, but mine were mild.)
Pickled Cherry Peppers
from Martha Stewart
- 2 lbs. cherry peppers, washed well and dried
- 6 garlic cloves, halved
- 3 dried bay leaves
- 3/4 t. whole black peppercorns
- 4 c. white vinegar (at least 5 percent acidity)
- 1 1/3 c. water
- 1/4 c. sugar
- 1 1/2 t. coarse sea salt
Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
Martha says to serve this over a soft cheese like Burrata. I like them chopped and stirred into some hummus!
My lunch!
Yum!
Hey, Abigail. Hope you are feeling great today and enjoying some fall weather too. Here is another prickly flower for you today. I just absolutely love it when the cacti bloom!Hugs and giggles! Whoops! And, happy belated birthday!!!!!
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