Eat the landscape: Pickled Peppers

Hot peppers are the perfect small bushes for hot, sunny areas where other plants may not survive. Habaneros are especially cute in the fall because they have orange fruit for your traditional fall color. It can be in short supply here, flaming sumac aside. It is reported that you can eat the fruits of the flaming sumac, but I haven’t tried them yet.

Wait for me to try the flaming sumac fruits, and see if I live to tell the tale before you go do it. If I have posted an unfamiliar native plant in my recipes, I assure you I have eaten it repeatedly with no ill effect. Then I give it to my son to eat and see what happens. He’s my first-born, and thus, the experimental child.

how-to-pickle-peppers
A colorful mix of peppers and onion on the left and pickled habaneros hiding on the right.

For this giardiniera recipe, I used the puny green bell peppers I managed to grow this year, jalapeños that turned red on the bush, and store-bought onions. The smaller jar contains pickled habaneros.

An Austin restaurant, Azul Tequila, serves a red onion-habanero pickle with their carnitas de puerco dish. I love it, and it is easy to make.  You don’t have to process that pickle dish to use it. YES, EASY PICKLE. You can make this “quick pickle” by soaking the onions and peppers in vinegar for a few hours before serving.

For canning purposes, you’ll have a few more steps. After years of pickling, I have come up with a flavor profile I prefer, but I am not going to throw that at you. My one piece of advice for flavoring is to mix water, vinegar, sugar, and salt in a proportion you find tasty. Then pick your choice of herbs/spices. If you don’t like vinegar, you must use another type of acid to lower the Ph. People have actually gotten botulism from home-canned goods.

Then again, some people are gross and leave the Thanksgiving turkey out all night on the table and make soup of it in the morning after the cats gnawed on it. (True story from a friend whose in-laws do not follow proper hand washing technique…and more! My friend did not eat the soup.)

Please, please boil the jars for at least ten minutes. But not the lid with the wax ring. You boil that, you weaken the seal when you put it on your finished product. Anyone who tells you otherwise is working with out-of-date information. Hot, soapy water will clean them sufficiently. No bumpy/jagged edges for the glass, either.

  1. A 3:1 vinegar (does not really matter which kind) to water ratio. Or more vinegar if you like it.
  2. Salt to taste. We aren’t fermenting, so it’s not that important. Only Kosher salt!
  3. Sugar to taste–or none. I like to take the edge off the vinegar with it.
  4. Spices/herbs like mustard seed, peppercorns, or dill. It’s really up to you and the herbs and spices you prefer.
  5. Tightly pack your veggies, and pour the hot brine on them. Leave a bit of space (1/4 inch or so) between the filling and rim. Wipe rim dry with a dampened towel.
  6. Put the lid and band on, and boil for at least 10 minutes. Take out, let cool before storing.

I’ve never had the seal not “pop” shut. But if a jar doesn’t pop shut after a couple of hours, do not store the jar. Process with a new lid.

I have overfilled jars before, which I notice when I put the lid on, try to close the jar, and hot brine overflows. WHOOPS.  Just dump some of the brine out, wipe the rim and lid, and close it again.

 

I had an Anna Nicole Smith moment.

Before I left for Mexia, Texas today, the husband made sure I had my marching orders. “Bring back some of that chicken!” Of course I did, as I am a big fan of fried chicken.

Check out the sweet deal on a 10 piece (which includes 10 yeast rolls):

I bought the 8 piece deal. I just couldn’t see eating a ten piece, which is a bird and a half! One bird is more than enough. I planned to make it to Austin with the box taped up, but I went absolutely mad in my rental car with the smell of that happy chicken. I lasted about 25 miles before I went full Cookie Monster. The incident started with a yeast roll:

 

I will spare you a picture of me slobbering all over chicken bones at a gas station. *gross*

What was so Anna Nicole Smith about this moment? First, if you ever watched her reality show, you would know that Ms. Smith had an affinity for eating in the car. My favorite line of hers was, “I wanna pickle. Get me a pickle.” She would whine it like a pouty child. Damn right she got her pickle! Second, before she was famous, she worked at Jim’s Krispy Chicken.

Oh, that chicken is some good stuff. Not too much breading, not too salty…not even soggy after 3 hours riding in a car! And the yeast rolls are mouth-watering. Especially when they have absorbed some fried chicken oil.