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.
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4 comments:
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
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.
These are Blue Ribbon Winners! How good will these be with pinto beans and cornbread this winter?
oh yum, that sounds good mzjoy ~ i'll be makin' beans & cornbread long before winter sets in!!
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