Advertisements

Posts Tagged 'chiles'

I pickled a peck of picked peppers.

Ok, so that title is a bit misleading. I actually pickled 3 pounds of store bought peppers. But this was a total win of a recipe. I’ll be keeping these on hand forever.

I wanted to make pickled peppers for a while. Only problem was, for what? My younger kids don’t like too much spice, and I’m not real keen on strong heat. I didn’t want to make jars and jars of stuff just to sit around.

What I wanted was something closer to “Hots.” A blend of sweet and spicy peppers packed in oil that is popular on sandwiches on the east coast.

I found yellow chile peppers at the grocery store. Didn’t know much about them, but they looked good. And I thought they’d look good in a jar. So I grabbed a couple pounds and brought them home.

On the way home I stopped by Cost Plus and found their Weck Jars on sale. So of course I grabbed 3 of them as well. I know the price is high. But I love them. Weck jars have a presence to them. They just look so amazing with food in them. The added benefit of food only touching glass is a bonus.

Pickled Pepper Brine
5 C White Vinegar
1 C Water
4 t Pickling Salt
2 T Sugar

Start by rinsing and hand washing all your peppers. Pretty easy step.

20130610-233106.jpg
Cut the top off each pepper and then slice lengthwise.

20130610-233213.jpg
Pack the pepper halves in to jars. I pushed them down to compress them, but not enough to break them. My childhood Tetris experience definitely helped me out.

Combine the brine ingredients and bring to a boil. Pour the hot brine over the peppers leaving 1/2″ headspace.

20130610-233729.jpg
Add your lids and rings, or in case of Weck jars, rubber bands and lids.

Process for 10 minutes in a water bath.

20130610-234205.jpg
Skip ahead 3 weeks. I always let my pickled foods sit for 21 days before opening. It can be murder seeing them every day. But it’s totally worth it.

The end result were peppers that have a mild heat like green chiles, the tang of vinegar, and the subtle sweetness that you get with sweet peppers. It’s like a blend of sweet and hot peppers, but only one pepper. I couldn’t be happier.

Tonight I chopped a couple up and used added them to a bowl of mild chili. But I can totally see these sliced on a sandwich, mixed in with ground beef as a burger or meatloaf, or on a pizza. As soon as stock runs low I’ll be making more.

20130610-235139.jpg

20130610-235241.jpg

20130610-235840.jpg

Advertisements

Everything Is Better With Bacon.

Seriously.  Everything is better with bacon.  I bet bacon wrapped bacon is better than plain bacon.

Bacon Wrapped Jalapeno Poppers

I took two packages of cram cheese, and put them in my stand mixer, with 3 finely sliced green onions.  Take the jalapenos, and slice them lengthwise.  Remove the seeds and veins.  I used a spoon at first, but the dull pressure cause the juice to explode from the pepper and burned my eyes.  No fun.  I switched to a sharp paring knife, which worked well.

Then, take a spoon and fill the little pepper canoes with your cream cheese/onion mixture.

Take a slab of bacon and cut it in thirds.  Take on piece of bacon and wrap it around each pepper.  Secure the bacon with a toothpick.

Repeat as often as you like.  But I guarantee these things will fly off the plate.  Make plenty.  They wont last.  Put the poppers on a cooling rack, on a sheet pan.  Bake at 375 for 30-35 minutes, or until the bacon is the consistency you want.  I prefer mine a little crisper.

Remove from the oven and allow to cool a little.  Then, twist the toothpick, and gently pull it out of the pepper.  Then, try to resist eating them before you make it to the party. (I’ve already had 3)


Advertisements

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 363 other followers