...what pepper do you like pickled?
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pickling Besides the jalapeno...
- Thread starter The Hot Pepper
- Start date
Serrano, preferably rajas. They are tastier and pack more heat than jalapeño. Chile blanco, also very good pickled. A personal favourite: Red Moruga.
Any chinense that I've tried pickling so far has been really good, and as far as my experience with them, it looks like pubescens are great pickled as well. I think pickled scotch bonnet peppers are a gateway for anyone who is on the fence about spicy foods, and I found that Ecuadorian Red Pepper from Hell is absolutely insane when pickled. Both of them are just exceptional on pizza, rice dishes, etc. Before I found out I was allergic to eggs, it got to the point where I couldn't eat scrambled eggs without pickled peppers in them.
Next season (2026) I want to do a baccatum trial, and will likely be pickling some of those as well so I'll look forward to having more to report!
@The Hot Pepper what about you? Anything you like besides jalapenos?
If I could get some more of these!!!!!!!!!!!!!!!!!!!!!!
I put cherry peppers on almost every sandwich. I like Jeff's Garden brand.
Aji amarillo.
I usually also make some multicolor mixes (C. annuum/chinense/baccatum) with the most crunchy ones, sliced, with different brines and spices.
Maybe you can use frozen peppers, but you may lose the crunchyness...
I usually also make some multicolor mixes (C. annuum/chinense/baccatum) with the most crunchy ones, sliced, with different brines and spices.
I hope to try them this year! Do you cut them into square pieces, or slices?
There are a lot of recipes, in the classic version I simmer vinegar, water, sugar and salt and then pour the liquid onto the pepper and spices.Is there a "standard" recipe?
Would it be possible to use deep frozen peppers (scotch bonnets)?
Maybe you can use frozen peppers, but you may lose the crunchyness...
Use any pickling recipe and tweak it. Example: Take out the dill and garlic, add shallots and a bay leaf.Never did any pickling. Is there a "standard" recipe?
Would it be possible to use deep frozen peppers (scotch bonnets)?
@MarcV, I like to use the multi-color peppercorns, mustard seed can be nice too. I don't use turmeric, I like them green not yellow. However if you choose rice wine vinegar you get a nice natural tint to the liquid and peppers and great flavor but you may need to add a little more since it is usually 4.5% and not 5%. ACV for me is too dark and I don't like it for pickles (some do). Can't go wrong with white vin.
I once found RED pickled jalapenos (nacho slices) at a Mexican grocery, they were in small can, and I kept going back to buy them out cuz they only had a few at a time, they were so good due to the natural sweetness.
Could have been that brand but I remember a white label, but yeah, hard to find for me now.
Frozen peppers dont work for pickling. I suppose they could be pickled, but would be a mushy mess. Fresh peppers, just like fresh cucumbers, are the best for pickling.Never did any pickling. Is there a "standard" recipe?
Would it be possible to use deep frozen peppers (scotch bonnets)?
Colorado State extension service has a great pickle recipe. One is called Colorado Mix with onion, carrot, and cauliflower. The recipe calls for hot pack processing, but i have done it cold pack processing which i much prefer. But does require refrigeration. Not shelf stable.
There is posts here on thp somewhere.
My personal favorite is red jalapeno in a cold packed veg medley.
And spicy dilly beans...
I usually slice them thinly, removing seeds and placenta
Slicing thick (into nacho slices) keeps the crunchy. Not sure why you'd remove seed and placenta for pepper rings. Like the tire without the wheel.
I was removing the seeds for the pubescens. They just seem gnarlier in the mouth than other pepper seeds, so I removed them. Good point about slicing thick.
I think this is the recipe that i do cold packed...
If using fresh garlic cloves, blanch the garlic to keep it from turning color from the vinegar.
If using fresh garlic cloves, blanch the garlic to keep it from turning color from the vinegar.