Pickled "Bird's Eye" Peppers
Tangy, Spicy, HOT, a perfect compliment for greens, or to add a dash of spicy brightness to a dish of beans, a perfect ingredient for Asian / Indian dishes, or as a spicy side dish.
Equipment
- Latex Gloves
- 1 pint mason jar, lid and ring
Ingredients
- 1 package Bird's eye or Thai Peppers 1-2 Cups, washed, sorted
- 1 1/3 cup White Vinegar 5% acidity
- 2 tsp Minced Garlic
- 2 tbsp Salt
- 3 tbsp Sugar White Granulated
- 1 cup Water
Instructions
- Wash jar, lid and ring in hot water, set inverted to drain
- Don PPE, (put the latex gloves on, these things are hot)
- Sort all the peppers, trash any with black spots, wilted, or soft or mold
- Wash the peppers in hot ~120 F water
- Lay out to dry
- In a small sauce pan add, vinegar, water, salt and sugar
- Place over medium heat and stir to combine / dissolve solids
- Bring pickling brine to a bare simmer (~170 f), or the pan is beginning to steam
- Whilst brine mix is heating, pack peppers into jar along with garlic
- Whence brine in hot pour over the peppers in the jar and fill to brim
- Add lid and ring and twist to close
- Shake to ensure a good seal, if it leaks, you did not seal properly
- Let sit to cool at least 2 hours, then refrigerate.
Notes
DO wear gloves when handling peppers.
DO sort the peppers and discard any damaged, blackened, moldy, or otherwise blemished.
DO wash the peppers thoroughly, and dry
The brine can be used as a "dressing" for greens (spinach, collards, mustard, kale, cabbage, etc) , or to add a bit of spicy brightness to a dish of beans. Just a drizzle to add the hint of heat.
The peppers can be used in asian or indian food, or eaten as a condiment.
This can last up to a month in the fridge.
Nutrition
Calories: 201kcalCarbohydrates: 39gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 13972mgPotassium: 40mgSugar: 36gVitamin C: 6mgCalcium: 33mg
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