Here we have yet another pickling recipe that I’ve been putting off posting about for a while…
If this gives you any indication on how long I’ve been holding on to these pictures and delaying writing this post, this is how big Wallace was the day I pickled these peppers.
Just a wee little thing. He LOVES Wheat’s (smelly) shoes. Boat/deck shoes are his favorite.
Why have I put it off? No real reason. I’ve just been busy, and have other more interesting things to post about. But it was a quiet weekend without a lot of cooking, thus this belated post.
So, remember those peppers my coworker Donna gave me? That her mother grew? The crazy Brazilian Starfish peppers?
Thank you, Donna!!
I put a handful of them into my hot sauce, but they were so pretty that I couldn’t stand to chop them all up! So I just pickled them whole. I looked to this recipe from David Lebovitz for inspiration – apparently he shares my deep love and appreciation for pickles – but as long as you have the brine ratio downpat, you can season them however you’d like.
– whole spicy peppers (Brazilian Starfish, Jalapeños, whatever you’ve got)
for the brine
1 part water to 1 part white vinegar
(start with 2 cups to 2 cups, then keep adding if you have more peppers)
spices for the jars
– 1 garlic clove, peeled
– 1 bay leaf
– 1/2 teaspoon mustard seeds
– 1 tablespoon sugar
– 2 teaspoons black peppercorns
– 1 tablespoon Kosher salt
Bring brine mixture to a boil. Wash peppers and pack jars tightly, adding spices to each jar. Pour boiling brine over peppers and spices using a ladle and canning funnel. Process jars in a boiling water bath for 15 minutes.
Or you can just make a jar or two and skip the processing by just putting them straight into the fridge.
Wait a couple weeks, at least, before eating.
I, however, haven’t eaten a single one yet… but gosh, aren’t they pretty?
I swear, half the time I can anything, I just do it because jars of various food items are so ridiculously lovely. And then I shove them into the cabinet above the fridge and forget what I have. Have I mentioned I’m a grandma?
I am a grandma.
But I’m completely okay with it.
Last week, I motivated myself to clean out my closet, purging a massive amount of clothes, and getting a makeup makeover (more on that girly stuff on Friday). Perhaps this week is the week I tackle my canning cabinet. Sans the purge, of course. Because I am way too much of a jar hoarder to let that happen.
Anywho, these peppers are gorgeous. I saved seeds to try to plant them myself in the spring, but until then, I suppose I’ll just have to stare at these jars all dreamy-eyed while I try to figure out what sounds delicious enough to motivate me to chop them up.