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.]
Remember yesterday when I shared the kimchi cucumbers that I made? I gave them a try this morning with my eggs, after discovering that we are entirely out of tortillas. (side note: how the hell are we out of tortillas? I buy them by the multiple dozen! Grr.)
I probably should have taken a picture of the eggs and cucumbers together, but I had hit a wall of hangry pretty hard. Mr. Pie told me I should stop following Seattle Bike Blog, because I may be getting a little too sad/angry/stabby over bike and pedestrian safety issues lately. When I started crying while telling him about the latest cyclist death and my first-thing-in-the-morning panic over whether the deceased might have been my dad, he wisely pointed out that I may need a little time away from the bike blog. (The cyclist killed was not my dad, thankfully, and my sympathy goes out to his family.) I, just as wisely, remembered that I had eaten watermelon and ice cream for dinner, and that I needed some protein. But that left me very little brainpower for remembering to take a picture of my food before I ate it. I had priorities.
But I did want to tell you about my pickles, because I <3 pickles. I’m happy with the result of giving them about a day of room temperature fermentation – they’re still crispy, and not quite sour, but they have a nice complex flavor. The flavor might be a little nicer if I had remembered to reduce the amount of fish sauce I put in them. Fish sauce: it’s awesome, but best in moderation. This is a lesson I have a hard time with.
Also, I am delighted to discover that the Korean chili powder has not made these particular pickles ridiculously hot. I’m still glad I made two different batches of baechu kimchi, though. More on that later.