Pickled peppers for a hot summer.

Summer is quickly coming to an end as the Canadian National Exhibition is underway, and school will start in approximately 10 days.  I recall being a student and always feeling mediocre about this time of the year.  The only difference this time around will be my eldest son will be attending Montessori for the first time ever - I'm nervous for him and for myself.

Since summer is quickly coming to an end, we shall welcome fall in a few weeks!  What else but to prepare some pickled peppers for that last few BBQ meals, and to preserve them for the winter.  These peppers will last a long time in the refrigerator, and are quite the delicate addition to any meal you please.

I have used the recipe from a book my husband purchased on his trip to Louisiana.  Who would've thought that pickled peppers were so popular among the fried chicken, southern biscuits, and sweetened ice tea?

These jalapeño peppers are great with anything and are super easy to make. They go well with sandwiches, specialty dishes, with steak, or with your BBQ meal.  The scotch bonnet peppers are great with noodles soups, fried rice, etc.  The idea was to recreate the peppers you find at your local Vietnamese restaurant. Enjoy!




Pickled Jalapeños
Adopted from Crescent City Cooking by Susan Spicer

Ingredients:

12          Fresh jalapeños, split lengthwise and seeded
1 cup     Red wine vinegar
3/4 cup  Sugar
1 tbsp    Salt

Recipe:

1.  Place the jalapeños in a large bowl, glass container, or jar.
2.  Bring the vinegar, sugar, and salt to a boil in a small saucepan, over medium-high heat.
3.  Simmer the liquid over low heat for 20 - 30 minutes, then pour over jalapenos; marinating them for
     15 - 20 minutes.
4.  Cool the liquid completely, and refrigerate until needed.

Pickled Scotch Bonnet Peppers
Recipe modified and recreated using the Susan Spicer recipe above.

Ingredients:

10         Scotch Bonnet peppers, seeded, cut horizontally into loops.
1 clove  Garlic, cut lengthwise into slices
1 cup    White wine vinegar
3/4 cup  Sugar
1 tbsp    Salt
1 tbsp    Fish sauce

Recipe:

1.  Place the peppers and garlic in a large bowl, glass container, or jar.
2.  Bring the vinegar, sugar, salt, and fish sauce to a boil in a small pot, over medium-high heat.
3.  Simmer the liquid over low heat for 20 - 30 minutes.
4.  Pour over peppers, marinating them.  Let cool, and refrigerate until needed.