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–+ servings

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.
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Prep Time 30 minutes
Pickle Time 2 days
Total Time 2 days 30 minutes
Servings: 1 pint
Course: Ingredient, Pickle, Side Dish
Cuisine: Asian, Indian, Southern
Calories: 201
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Latex Gloves
  • 1 pint mason jar, lid and ring

Method
 

  1. Wash jar, lid and ring in hot water, set inverted to drain
  2. Don PPE, (put the latex gloves on, these things are hot)
  3. Sort all the peppers, trash any with black spots, wilted, or soft or mold
  4. Wash the peppers in hot ~120 F water
  5. Lay out to dry
  6. In a small sauce pan add, vinegar, water, salt and sugar
  7. Place over medium heat and stir to combine / dissolve solids
  8. Bring pickling brine to a bare simmer (~170 f), or the pan is beginning to steam
  9. Whilst brine mix is heating, pack peppers into jar along with garlic
  10. Whence brine in hot pour over the peppers in the jar and fill to brim
  11. Add lid and ring and twist to close
  12. Shake to ensure a good seal, if it leaks, you did not seal properly
  13. Let sit to cool at least 2 hours, then refrigerate.

Nutrition

Calories: 201kcalCarbohydrates: 39gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 13972mgPotassium: 40mgSugar: 36gVitamin C: 6mgCalcium: 33mg

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.

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