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 Anyone who tells you otherwise is working with out-of-date information.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.

 

Chile Pequin Recipe: Eat the Landscape

chile-pequin-recipt
Ingredients for a chile piquin hot sauce–Tabasco style.

 

I’ve dried these in the oven before for ground red pepper. You can also wait for them to dry on the plant. Then you cut the stems and shake the peppers off. 

You can pick the green or red peppers and use them in salsa–however you’d use a hot pepper.

There’s a lot of educational stuff below the recipe. Read it if you are interested in using more of your landscape for food. You probably should read it because, you know, zombie apocalypse. You’ll need this information when that happens.

Ingredients

  1. 1/2 cup chile pequin peppers (AKA Chile petin, Bird pepper, Turkey pepper)
  2. 1/2 cup onion
  3. 1.5 tbsp. minced garlic
  4. 1 cup vinegar
  5. Salt to taste

 

RECIPE (Go see Emeril Lagasse for a better explanation.)

  1. Get a kid to harvest the red berries of the Grand Chile Pequin. This will cost you a few additional dollars for allowance. But the tedium you avoid is worth a 5 note. I don’t use the green berries because they aren’t as fragrant.
  2. Emeril’s recipe: He says 20 serranos or tabascos. Depending on your love of spiciness, get 1/4 cup to 1/2 cup of the pequin peppers.
  3. A clove or two of minced garlic. I also mush mine with the knife and some salt. Mom taught me to do that.
  4. A half of a medium onion. He says to slice thinly. It hardly matters because:
  5. Sautee for 3 minutes. Put 2 cups of water in and cook down for about 20 minutes until the liquid is gone.
  6. Blender. With a cup of vinegar. He said to use white vinegar, so I did. I doubt something untoward will happen should you use white wine vinegar. BUT WHO KNOWS. I live dangerously.
  7. Sieve it. Then do it again. And again. And again. Until you’ve got more of a liquid than a thick Pepper Smoothie.
  8. Put in a sterile (boiled 10 minutes) jar. Lid. Put in fridge for at least 2 weeks. Because Emeril says so.

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ALL THE GOOD INFORMATION

Chile pequin is an excellent landscaping bush for scorching, dry locations. And you can eat the berries. Well, peppers. Those suckers are hot! I prefer to plant bushes that serve a dual purpose. Either feed me or some animal around here–or be gone. You can’t just sit here looking pretty!

Being a native plant, the piquin has done swimmingly through both the droughts and the rains. It’s found throughout the Americas. If you are in a northern region, it would probably be an annual. But I don’t know that for sure! It dies down to the ground here in cold winters. (Yes, it does get cold in Austin. Not Minnesota cold, but enough to kill most tropical/sub-tropical plants.)

There aren’t a whole heck of a lot of recipes for some of the native landscaping plants you can find in Austin. (winecups…they tell me at the Lady Bird Johnson Wildflower Center that you can eat the tubers. Huh.)

But these are chili peppers. Seriously. This is easy. Mash ’em. Fry ’em. Put ’em in a stew. <<<—waaaiiit. That’s taters. That’s the speech Samwise Gamgee gives to Golum. Wrong plant. WAIT AGAIN. Those capsicum annuums are members of the potato family.