I had a bunch of peppers in the fridge that I had no idea what to do with. I adore spicy food but eating raw jalapenos or Serrano peppers gets boring after a while. I also had some carrots that were going to go bad unless I did something with them.
I’m from here:
You might notice Portage is south east of Chicago (somewhere around an hour drive). I grew up eating Italian Beef Sandwiches. On them sandwiches you’ll get Hot Italian Giardiniera. If you don’t make it yourself you can buy it online but, of course, I always recommend you make it yourself. I only see a mild version of Giardiniera in grocery stores and I find it to be “meh”. Whatever floats your boat. I’m sure Walmart, Publix, Kroger, Winn Dixie, or any other grocery store has it. Just get the spicy stuff.
This post isn’t about Giardiniera, though. It’s about the fact that I have the occasional hankering for Giardiniera. The day I made these pickled peppers was one of those days. In hindsight I should have made Giardiniera. But I didn’t. I made pickled peppers. Don’t @me.
I looked up a couple recipes and settled on this one. I didn’t really follow it, per se. I wanted to make “quick” pickles not something I was going to keep for ages. That sort of pickling is a different process than what is described on this post and on the recipe I rubbernecked.
The deal is this. You can “quick” pickle just about anything and flavor it the way you want. If you like spicy AF then flavor it that way. If you want to “balance” the flavors, then do that. I like my pickles briny with a kick in the ass. I don’t care about “balance”. I want them to punch me in the taste buds because typically when I’m eating pickled peppers it is with or on something else and the entire ensemble will balance out.
Now that I’ve documented what I did you need to go figure it out for yourself. Go alchemy that shit! Here are the jars I put the peppers in. Decent price. Decent quality. Does the job.
Here is one of many baselines for spicy pickled peppers:
- Pepper Mix (Enough to fill up a 64oz jar and about evenly distributed)
- Bunch of Serrano peppers (whole but poked with a knife so they don’t deflate)
- Bunch of Jalapenos (sliced)
- Baby bell peppers (sliced)
- About 2 1/2 carrots – peeled & sliced
- 5 big ass cloves of garlic – lightly smashed
- 2 Tablespoons of peppercorns
- 2 Tablespoons of coriander seeds
- 2 bay leaves
- About 5 cups of vinegar – enough to fill the jar just over the veggies
- 3 1/2 Tablespoons of salt – I used sea salt, I guess you’re supposed to use pickling salt. Whatever.
- Slice up your Jalapenos and baby bell peppers.
- Poke your Serranos with the tip of your knife.
- Peel the garlic and smash it a little.
- Shove the veggies, peppercorns, coriander seeds, and bay leaves into the jar.
- Bring the vinegar and salt to a boil and then pour that shit over the veggie/seasoning mix
- Let it cool to room temp
- Cap it and let it sit in the fridge
- I waited one day before I tried it
Here is me eating them..