Tuesday, August 25, 2009

Mixed Pizza Peppers

Well, that's what I call them anyway ~ just an assortment of 4-5 different kinds of chile peppers, some hot and others not so hot ... sliced and pickled in a mild brine. I really like these mixed peppers with pizza and on Italian Beef sandwiches.

Jalapenos and serranos, Hatch and Anaheims, and another great little sweet/meaty orange chile pepper called Sweet Darlings.

4 comments:

Ron said...

John,

Do you use a vinegar/water brine and if so, what is the general ratio that you prefer? Also, what else do you use to flavor the peppers?

Those look so good and like you, I enjoy a good, well flavored, vinegary hot pepper.

Len

Chez said...

my typical brine is 1 qt vinegar, 1 pint water, 2/3 cup salt and 1/3 cup sugar. i riff on that, depending on what kinda pickles i'm making ... sometimes less vinegar, sometimes less salt/more sugar, etc. generally add some mustard seeds, celery seeds, mebbe a few whole peppercorns and/or whole cloves ~ sometimes a lil' tumeric for coloring the brine, etc.

Joycee said...

These are Blue Ribbon Winners! How good will these be with pinto beans and cornbread this winter?

Chez said...

oh yum, that sounds good mzjoy ~ i'll be makin' beans & cornbread long before winter sets in!!