SPICED PICKLED PEPPERS
All the pickle and relish recipes here on Spectacularly Delicious are worthy in their own unique way. Still, like children, one always has one’s favorites even though it’s generally a good idea to hide it. With kids psyches get scarred; with recipes readers might think less of the other pickles and relishes if one is named the favorite.
But it can’t be helped. Spiced Pickled Peppers is an all-time top favorite recipe*. These tangy, clove- and cinnamon-infused peppers are never out of stock in the SpecD larder. The colorful strips of bell and jalapeno peppers, sweet onions and sun-dried tomato are amazing on pork and lamb.
They’re wonderful on sandwiches, especially those of the grilled Cuban and Italian sub varieties. Piccadillo, Tagines and so many more richly flavored dishes become all the more so with the addition of this wonderful relish.
SPICY PICKLE PEPPERS
Recipe for 5 -6 pint jars
4 large green bell peppers
4 large red bell peppers
8 jalapeno peppers
2 large yellow onions
1 1/2 c. kosher salt
1 c. sun-dried tomatoes (dry pack, not packed in oil)
4 c. cider vinegar
3/4 c. sugar
6 cinnamon sticks
6 pieces star anise
black pepper corns
1. Slice the bell peppers in half, cut out and discard white ribs and seeds. Slice the peppers into thin strips. Do the same with the jalapenos: slice them the long way, remove ribs and seeds, cut into strips. Cut the onions in half then in slices to make long strips.
2. Place the peppers and onions in a large non-reactive bowl. Sprinkle with the salt, tossing well to distribute the salt evenly over the peppers. Place a plate over the peppers, push down to compact them. Let the bowl sit out overnight. The salt will extract the water from the peppers. You’ll be surprised at the amount of water that comes out. Check the bowl after about six hours, and give the plate another push to keep the peppers submerged in the salty water.
3. After 16 to 24 hours of soaking pour the peppers into a large colander and rinse well a couple of times to remove as much salt at possible.
5. Slice the sun-dried tomatoes into thin strips.
6. Put the vinegar and sugar into a large heavy pot, bring to a boil. Stir to dissolve the vinegar. When boiling add the peppers, stir and cook until the vinegar returns to the boil.
7. Using a slotted spoon, pack the peppers into sterilized pint jars. (Recipe will make 5 – 6 jars.) Top off each jar with hot vinegar to within 1/2″ of the top.
8. Insert the spices into the peppers: for each jar add 1 cinamon stick, 1 star anise, 4 cloves, 3-4 allspice berries, 1/2 T. black pepper corns.
9. Seal jars with clean lids and process in a boiling water bath for 15 minutes.
Remove from heat, let cool. Check jars to make sure the lids have a good seal.
NOTE: Let peppers rest for at least two weeks before serving. The longer the peppers sit, the richer the flavor.Print This Post
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