I am a huge fan of things that are spicy. So, one of my contributions to the household fermented goods is pickled peppers and spicy pickled carrots. This is the recipe I use to make two 32oz mason jars of wonderful spiciness. It is, for the most part, a take off from a David Lebovitz recipe.
- 1 cup (250ml) white vinegar or unseasoned rice vinegar
- 1 cup (250ml) water
- 3 clove garlic, peeled and lightly crushed
- 2 tablespoons kosher or sea salt (not grey, or iodized salt)
- 1 tablespoon sugar
- 1/2 teaspoon dried oregano
- 1 tablespoon black peppercorns, lightly crushed
- 1 tablespoon coriander seeds
- 1 bay leaf
1.) Set aside your peppers and vegetables and put everything else in a non-reactive saucepan. Bring the vinegar, water, and spices to a boil and then turn down to a simmer for 5-10 minutes.
2.) While your brine is cooking, slice your peppers and garlic into 1/4-1/2 inch discs. I leave the baby carrots whole.
3.) Pack about an inch or two of jalapeños into each jar and some of the garlic, followed by the rest of the peppers and/or carrots. If you like powerful heat, fill one of jars with only jalapeños and garlic and the other with carrots and garlic (this is how I do it). If you want a little less heat put a mixture in both.
4.) Take the brine off the heat and pour the still hot brine into the jars and screw down the caps loosely. Once the jars are cool to the touch, refrigerate for at least a week before using.
[Note: If you want to limit the heat in this pickle separate out some of the seeds. The seeds are what makes the peppers hot.]