Commander's Pickled Peppers |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Saving this for pickling peppers later this summer. Anticipate a nice combo of yellow & red bananas with some serrano & cayennes mixed in. Found this in The Times-Picayune. It is a recipe from Commander's palace. edit - I thought I packed my peppers tight but I needed to mix up more vinegar-salt-sugar solution to cover. Recommend doubling the water-vinegar-sugar-salt mix - you will end up with extra but that is better than being caught short. Ingredients:
1 cup vinegar, cane |
1/2 cup white sugar |
2 tablespoons shallots, sliced (approximately 1) |
8 garlic cloves, chopped |
1 1/2 tablespoons kosher salt |
2 teaspoons coriander seeds, whole |
2 cups water |
1 1/2 lbs banana peppers (other sweet peppers ok, large ones) |
2 ounces cayenne (other hot peppers ok) |
Directions:
1. Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers.
2. Place lids loosely on jars and process for 15 minutes in a boiling water bath.
3. Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.
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