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Delicious & Easy
Sweet and Spicy Pickled Peppers with Celery Seeds
Recipe courtesy of Jenn Felmley originally published in issue 42.
Summertime brings with it an abundance of peppers, melons, and tomatoes. So much so that it can be hard to find ways to use them all. Here are a few recipes that utilize the summer’s bounty.
My favorite way to preserve anything is to pickle it. The recipe for Sweet and Spicy Pickled Peppers with Celery Seeds is the perfect way to use your summer peppers all year long! Once pickled, the peppers can be used as a topping for grilled steak, served on toasted bread with goat cheese or cream cheese, and best of all is the pickling liquid. The liquid can be used like hot sauce to season your food. I love to use it on salads—better than store-bought flavored vinegars.
Ingredients for
Sweet and Spicy Pickled Peppers with Celery Seeds
Makes 2 pints
2 pounds mixed hot peppers
1 medium onion, thinly sliced
3 tablespoons Kosher salt
2 to 3 cups ice cubes
1 ½ cups cider vinegar
1 ½ cup white distilled vinegar
2 ½ cups granulated sugar
2 teaspoons whole mustard seeds
2 teaspoons whole black peppercorns
2 teaspoons whole celery seeds
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Instructions for
Sweet and Spicy Pickled Peppers with Celery Seeds
Slice the peppers into rounds (small peppers can be left whole). To reduce some of the heat, deseed the peppers (you can also mix in some sweet peppers to reduce the heat). Removing the seeds is optional, so keep them if you enjoy the heat!
Place the peppers, onions, 2 tablespoons Kosher salt (reserving 1 tablespoon for later) and ice cubes into a colander set inside a large mixing bowl. Toss to mix and break up the slices. Let rest for 3 hours. After 3 hours, remove any remaining bits of ice and thoroughly rinse the onions and peppers. Let dry on a cloth towel and set aside.
Set up a boiling water canner. Simmer jars and lids for 10 minutes.
While the jars are heating, in a large pot combine 1 tablespoon salt, cider vinegar, white distilled vinegar, sugar, mustard seeds, peppercorns, and celery seeds. Bring to a boil and remove from heat. Take the jars from the hot water (as you are ready to use them) and pack with peppers and onions. Tap the jar and run a chopstick up and down (and all around) the inside of the jar to ensure the peppers and onions are packed tightly.
Ladle the vinegar pickling liquid into the prepared jars, leaving a ½ inch headspace. Dislodge any air bubbles by tapping the jar and using the chopstick method listed above. Wipe the rim of the jar clean. Screw lids on, but do not fully tighten. Place jars in boiling water canner, covered with 2 inches of water and process for 10 minutes.
Remove from water and wait for the jars to cool completely before refrigerating for at least 24 hours before serving.
