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Pack a peck of voilà, pickled peppers

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by Sagegreen

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by Sagegreen

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by Sagegreen

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by Sagegreen

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by Sagegreen

This recipe was entered in the contest for Your Best Condiment

This recipe was entered in the contest for Your Best Red Pepper Recipe
A&M's Testing Notes: Sagegreen's recipe makes a fresh-tasting but lively pickle. It only takes a few minutes to put together and you can eat it the same day that you make it. I had to use a little more vinegar...
Sagegreen's recipe makes a fresh-tasting but lively pickle. It only takes a few minutes to put together and you can eat it the same day that you make it. I had to use a little more vinegar than Sagegreen called for to dissolve the sugar, but I also used regular cane sugar. I used basil from the garden (no lime basil, alas!) and cayenne (no Korean red pepper threads, but I do plan to order some). They added a nice flavor but didn't overwhelm the peppers. This will make a good side dish to put on the table for the next meal or two and when my red pepper-mad brother visits, a double batch will be in order. Thanks for the recipe! – luvcookbooks

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Sagegreen's Notes: Or at least start with a pint. In her recent canning class Savorykitchen showed Midge and me an easy Vietnamese pickled carrot and radish "instant pickle" recipe adapted from "The Joy of Pickling...
Or at least start with a pint. In her recent canning class Savorykitchen showed Midge and me an easy Vietnamese pickled carrot and radish "instant pickle" recipe adapted from "The Joy of Pickling." I am adapting it further to work with vibrant colors and organic cane sugar, which I chose to heat with the vinegar. With regular sugar you can just dissolve without heating. Savorykitchen showed us her gorgeous Korean red pepper threads, which are illustrated in some of the photos, but not all. The threads are called "Shilgochu" among other names and can be ordered at Savory Spice: http://www.savoryspiceshop.com/spices/chilthread.html - Sagegreen

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Makes 1 pint

1/2 pound combined brightly colored peppers, carrots, and red cabbage Ask a question about this ingredient

1/4 teaspoon pickling salt Ask a question about this ingredient

4 teaspoons organic cane sugar Ask a question about this ingredient

3 tablespoons rice wine vinegar Ask a question about this ingredient

1 sprig lime leaf basil or cilantro, chopped Ask a question about this ingredient

other herbs or spices of your choice, like hot pepper flakes or red pepper threads, shilgochu Ask a question about this ingredient

Heat the vinegar with the sugar so it dissolves; let cool.
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Slice your vegetables into slivers of your choice thickness. I like a chunky large matchstick size.
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In a bowl add the salt to the slivered vegetables and let stand for 10 minutes. Then rinse with cool water and drain well. Pack these in a pint size glass jar.
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Add chopped fresh herbs and any other additional spices such as Shilgochu, or hot pepper flakes, to the cooled vinegar. Pour over the vegetables in the jar. Cover tightly. Let them rest for at least 1 hour; I place the jar on its side: Rotate the jar to make sure the vinegar reaches all the vegetables every 15 minutes or so. Store tightly covered in the refrigerator for up to a week. Drain and serve this as a condiment as pictured in my bánh mì.
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2 Comments on Pack a peck of voilà, pickled peppers

luvcookbooks added about 1 year ago

It was a pleasure! I feel like I've tried out so many new things because of visiting the site, and learned so much from the contributors-- like you!!

Sagegreen added about 1 year ago

Thanks so much for the lovely review, luvcookbooks, and for the ep! I agree with you on the vinegar, but I was following the model given in theJoy of Pickling recipe carefully, as a humble neophyte "pickler."