food Peppers in sweet sauce...trying to find recipe

Ever had a sweet but zesty Italian dressing?
 
Good Seasons sells packets of zesty Italian dressing mix. I think ive seen other brands too. Im not really a fan of sweet Italian dressings but it might work for this in a sweet pickle brine.
 
Mix up and heat the standard sweet pickle brine...minus any pickling spice....maybe just some mustard SEED or just add some to the bottom of the jar...whole mustard seed is whats used in pickle brine.
After it cools a little bit mix in the Good Seasons Zesty Italian mix
While its still good and warm pour into the jar with your peppers and seal it.
Toss in the fridge for a couple weeks
 
Im not sure how many packs you will need per cup of brine. 1 pack only makes 1 small bottle of dressing.
 
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So I made the Grandma Grumley recipe and it's garbage.  I should have read all the comments.
The brine is so salty the peppers are inedible even after rinsing.  I finished the recipe anyway and I'll let them sit for a while.   But there's only so much room in my fridge.
 
I harvested some more peppers and gave it another shot.  I did the sweet brine mentioned above with some EVOO and garlic.
Initial taste seems spot on.  I'm sure time will help.
 
Then I made a very small batch (1/2 pint) of the mustard recipe mentioned here.
It's fantastic.  The flavor is great.  Needs more heat.  I used 2 Hungarian Hot Wax.  Next time I'll use some hotter peppers.
I told me wife she has to make pretzel bites tonight.  :)
 
Edit:  I added some of my habanero sauce to the mustard until I got the heat I wanted. Perfect.  Will make a bigger batch this weekend.  Way more interesting than just pickling peppers.
 
mitchNC said:
Ok, my buddy fessed up.  He bought a jar of peppers that he liked and reverse-engineered and then couldn't replicate the recipe.  LOL.
 
He sent me a picture of the ingredients:
Banana Peppers, mustard, sugar, cider vinegar, water, red bell peppers, Modified food starch, salt.
 
Interesting that mustard is that far up on the list.  I would have never guessed that.
I'm guessing the food starch is the thickener?
Click to expand...
basically... corn starch.  It's a thickener that has to be cooked. 

 
 
"Modified" food starch is also a way to sneak in MSG without having to disclose it.
 
Lol...
 
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