Hot Pepper Pickle

This is a great way to preserve your chile harvest using a traditional fermentation. The sliced peppers in brine are hot, Hot, HOT! With these you can enjoy the heat of summer all year long. 🙂 There are a lot of chiles you can use for this; I usually use jalapeños or serranos. I have so many uses for these in the kitchen: soups, beans, rice, slow-cooked pork, on sandwiches, etc. Basically, any time a recipe calls for a teaspoon or so of minced chile, you can substitute some of these. Enjoy!

HotPepperPickle

 

Hot Pepper Pickle

Makes 1 Quart
1lb. hot chiles (approximate)
2c water
2t salt

Do be sure to wear gloves to handle the chiles. Holding each one by the stem, slice into rings about ¼” thick, or a little less. Leave membranes and seeds intact. Discard the crowns and stems. Pack the sliced chiles into a jar, pressing down gently as you go (but not smashing them). When jar is full to about ½” below the neck, place a small weight on top of the chiles (such as a small jar or shot glass). Stir the salt into the water until it dissolves and then pour the brine over the chiles, so they are well covered.

Secure the lid – if using a mason jar, screw the ring on and then loosen a quarter turn; for a hermetic jar, clamp the lid closed. Let ferment out of direct light until bubbling ceases and the peppers are no longer a bright green color, about 6 weeks. Transfer to the fridge for long-term storage. They will be good to spice up your cooking for many months.

Every time you open them, be sure to enjoy the heavenly aroma. 😉

 

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8 Responses

  1. Kyle says:

    I do love a fermented jalapeno! My favorite addition is coriander seeds. It adds a nice citrus quality to the brine and they make a great addition to dishes themselves.
    Kyle recently posted…Nomiku GiveawayMy Profile

  2. P says:

    If I added pickling spices to this would these come out like pickled jalapenos? I love those and that is kind of what I am going for.
    Thank you,
    P

  3. Frank says:

    I have a 2 quart jars of jalapenos. Fermenting about 20 days at this point. The brine surrounding the jalapenos is nice and clear. The liquid above the peppers is cloudy. There seems to have been some evaporation that has occurred. There is a spot of mold growing on the side of the jar, above the fluid level. Are they still good? Are they safe? TYIA.

  4. paula says:

    Do you need to do anything to prevent them from becoming mushy?
    Thank you, you are always so helpful.
    P

  5. Andrew Mader says:

    The 2t of salt is that tablespoon or teaspoon?

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