My little patio garden miraculously managed to produce over a pound of peppers: jalapenos, cayenne, cubanelles, Cherry Peppers, Pepperoncini, Hungarian Wax Paprika and 2 very small Scotch Bonnets. While I love chilis, there is a good chance that had I eaten all of these hot (and some sweet) peppers in a short period time, my stomach would not have been so happy with me. So what to do with my pepper bounty? I decided to pickle them. Saves them for a while and very versatile. What to do with pickled peppers: add them to salsa or guacamole, use in vinaigrette. Make cheese quesadillas and sprinkle on a bunch. Add to chili or taco meat. Add as a garnish on fish tacos. Really, the possibilities are endless.
1 pound assorted chilies, hot, sweet and mild
1 1/2 cups white wine vinegar
1/2 cup sugar
3 tablespoons water
Big pinch of salt
10 whole peppercorns
You will also need: two clean and sterilized pint jars, latex gloves
Carefully stem and seed the chilies. Slice them into 1/4-inch rounds and pieces and pack them into the jars.
Bring the white wine vinegar to a boil with the sugar, water, pepper and salt. Pour the boiling vinegar over the chilies and cover with the jar lid. Allow to cool to room temperature and store in the refrigerator until you’re ready to eat them (give them at least 24 hours to start absorbing the vinegar).