All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
We are big fans of spicy food in our household so we planted three different types of pepper plants this year: jalape
ños, habaneros, and ghost peppers. All three took over our terrace in a great but slightly overwhelming way. After adding peppers into everything we were cooking, my husband came up with the idea to pickle them. How did I not think of that before? This pickle has since become the new go-to condiment in our household, we use it on noodles, steak, fried eggs, and even with avocados. Don't throw out the left over pickling juice, it will make a great foundation for a marinade when mixed in with some doenjang, soy sauce, or gochujang.
TIME 20 minutes
INGREDIENTS
- 500g mixed peppers, cut into 1-2" rings*
- 6-8 cloves of garlic, smashed
- Dried red chiles, couple pinches
- 1 teaspoon black peppercorns
- 1 teaspoon cloves
- 2 teaspoons oregano
- 1 1/2 cup raw turbinado sugar
- 1 1/2 cup brown rice vinegar
- 2 tablespoons kosher or sea salt
*We used a mix of jalapeños, habaneros and ghost peppers for our pickle which make this pickle quite spicy. To turn the spice level down, you can either just use jalapeños or do a mix of jalapeños with serrano peppers or habaneros.
INSTRUCTIONS
- Rinse, then chop peppers into generous sized, one to two inches, rings. Depending on the size of the pepper, some may only need to be halved. Smash the garlic cloves with the side of your knife or pan.
- Combine all ingredients, except peppers, into a pot and bring it to a boil.
- Turn heat off, add peppers. Let cool for about 15 minutes.
- Add into a sanitized jar. Keep in fridge.
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