Making pickled peppers is so easy you’ll wonder why you haven’t made them before. I know I have. Case in point: Bobby Flay’s pickled jalapeÃ±os. Celebrity chef Bobby Flay is always thinking outside the box. I love to take out his Mesa Grill Cookbook and just thumb through it for something creative to try. I wanted to make some fruit salsa, and as part of fruit salsa he made pickled jalapenos.Â This just sounded too intriguing to pass up. I had no choice- I had to make them. And, I decided to add pickled carrots – the kind you get at taco stands – so yummy when treated with a boiling brine.
The result is surprising – the jalapeÃ±os are still crisp – the brine does not make them soggy, but only adds tartness. This is a very easy recipe – you don’t need to blanch the veggies first, the boiling brine takes care of that. Just stuff the jar with veggies and pour in the boiling brine. That’s it. Really.
Next time: Refrigerator Pickled Cucumbers!
I simplified Chef Flay’s recipe a little by just buying pickling spices, but you can make your own mix if you like.
BOBBY FLAY’S PICKLED JALAPEÃ‘OS, Slightly Tweaked
2 cups white wine vinegar
1 cup red wine vinegar
1/4 cup sugar
1 tablespoon kosher salt
2 tablespoons pickling spices
10 jalapeÃ±o peppers
2 large carrots, peeled and sliced 1/4 inch thin
Combine all ingredients exceptÂ peppers and carrots in a small saucepan and boil until salt and sugar are dissolved.
Place peppers in a glass jar and pour in hot brine. Seal and refrigerate for at least 24 hours ( 3 or 4 days would be better! ). Peppers will keep in an airtight container in refrigerator for at least 3 weeks.
Other pickled peppers from food bloggers:
Pickled Peppers, David Lobovitz
Michael Symon’s Pickled Peppers, Michael Ruhlman
Pickled Peppers, Sippity Sup
A Peck of Pickled Peppers, Cooked from the Heart
Pickled Chile Peppers, Mike’s Table
— posted by Donna