favorite What is your favorite pepper to pickle?

[The Hot Pepper]

...and what do you do with the finished product? Sandwiches? Other?

Hey, post a pickling recipe if you are so inclined!

 

[skullbiker]

The current favorite pickled at our house is PeppaPeach. You can put them on all the usual things but here they are usually consumed directly from the jar.
Super simple recipe, 1:1 Apple Cider Vinegar and Sugar and Celery Seed to taste(for me about 1/2 teaspoon to pint of brine. Heat the ACV and dissolve in the sugar with the celery seed(or add other spices as you like), simmer 5 to ten minutes and pour over the peppers in the jars.

 

[The Hot Pepper]

Oh wow that sounds sa-weet!!!!! And awesome!

(or add other spices as you like)

For me, fresh tarragon, a staple in my pickling.

 

[Wimpy69]

Never would of thought Tarragon, givin me ideas. Still have a bag or two of Cubanelles in the freezer.

 

[HellfireFarm]

I keep it simple - pickled serranos. I just use the Ball recipe for jalapenos.

 

[The Hot Pepper]

Red or green?

 

[Grass Snake]

Chiltepin / Pequin

haven't actually tried it before but saw someone on FB market selling these and thought it was a great idea for these little peppers. https://www.facebook.com/share/HxNUDj6Jg5v8Af9o/?mibextid=79PoIi

 

[HellfireFarm]

Red or green?

Both! I mix them.

 

[The Hot Pepper]

Perfect!

 

[salsalady]

Green jalapeno...cuz they are easy to get...
In a Colorado pickled Mix.


Which is a mix of jalapeno, cauliflower, carrot, garlic, onion.

I use the recipe on the colorado state extension service website, except i do a cold pickle process and keep refr8gerated instead of doing a boiling water bath process wh8ch will be shelf stable.

we use these on sammiches, dice up for PotSal, burgers, mince in coleslaw...

 

[salsalady]

Preserve Smart

apps.chhs.colostate.edu

 

[The Hot Pepper]

Which is a mix of jalapeno, cauliflower, carrot, garlic, onion.

Giardiniera Recipe

Making giardiniera (pronounced jar-deen-YAIR-uh and Italian for “from the garden”) is a tradition in many Italian American households, but it does not require the work you might expect of a long-handed-down custom This is preserving with no lids to seal; it takes only an hour or so of...

cooking.nytimes.com

 

[NJChilehead]

Chinenses in general are my favorites to pickle, and I like to rotate types between yellow scotch bonnets, fatalii, chocolate scotch bonnets/Jamaican hot chocolates, and Caribbean red/Antillais caribbean habaneros. It's noteworthy that the yellow scotch bonnets pickled in the unripe green stage are very nice and are a good contrast from the ripe ones (I learned this from a Jamaican friend some years ago). Regarding pickled peppers in general, the uses are limitless, and my wife is now officially addicted and cannot eat pizza, eggs, rice dishes, etc. without being accompanied by pickled peppers from the garden!

 

[HellfireFarm]

Now that you mention it, I should try pickling some habaneros!

 

[NJChilehead]

Now that you mention it, I should try pickling some habaneros!

They're delicious!

 

[BellPepperBrian]

Pepper roulette. Add 5-10 varieties in a jar and pickle however you like. For me it’s usually jalapeños, Serrano, red Fresno, manzana, caribe, poblano, Anaheim, banana, & habaneros. Its always fun to see what you’ll get dipping into the jar.

I do a similar thing when I make ramen, all the peppers, more is better!

 

[SatanicFlatIron]

Pepper roulette

I like pepper roulette! For me it's C.annuum + baccatum + chinense, sliced, so the different aromatic notes mix in addition to the random spiciness of the slices

 

[Wimpy69]

Been doing Scotches in ACV but I'm out and waiting for my next harvest.

 

[HellfireFarm]

I was thinking of doing something like that with my candies. Make them all the same color but different flavors/peppers. Never know what you're going to get!