Pickled cherry peppers—those vibrant red jewels bursting with spicy-sweet tang—are a culinary delight. Whether you're a seasoned pickler or a complete beginner, this guide will walk you through creating a batch of perfectly pickled cherry peppers that will elevate any dish. We’ll cover everything from selecting the perfect peppers to mastering the pickling process, answering common questions along the way.
What are the best cherry peppers for pickling?
Choosing the right cherry peppers is crucial for a successful pickling venture. Look for firm, bright red peppers that are free from blemishes and bruises. While many varieties work well, those with a slightly thicker skin tend to hold their shape better during the pickling process. Avoid peppers that are soft or have dark spots, as these may indicate spoilage.
How do I make pickled cherry peppers? (The Recipe)
This recipe yields approximately 1 pint of pickled cherry peppers.
Ingredients:
- 1 pound cherry peppers, stems removed
- 1 cup white vinegar (5% acidity)
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 2 cloves garlic, smashed
- 1 teaspoon red pepper flakes (optional, for extra heat)
- 1/2 teaspoon black peppercorns
- 1 bay leaf
Instructions:
- Prepare the Peppers: Wash the cherry peppers thoroughly and remove the stems. If you prefer milder peppers, you can remove the seeds as well, but this will reduce their pungency.
- Sterilize Jars: Clean and sterilize your jars, lids, and rings using boiling water or a dishwasher. This step is crucial to prevent spoilage.
- Make the Brine: In a saucepan, combine the vinegar, water, sugar, salt, garlic, red pepper flakes (if using), black peppercorns, and bay leaf. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
- Pack the Jars: Carefully pack the cherry peppers into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Pour the Brine: Slowly pour the hot brine over the peppers, leaving that 1/2-inch headspace. Use a non-metallic utensil to remove any air bubbles.
- Seal the Jars: Wipe the rims of the jars clean, and place the lids and rings on tightly.
- Process (Optional): For longer shelf life, you can process the jars in a boiling water bath for 10 minutes. This is not strictly necessary for shorter-term storage if you follow proper sterilization techniques.
- Cool and Store: Allow the jars to cool completely. You should hear a "pop" sound as the lids seal. Store in a cool, dark place. The pickled peppers will be ready to enjoy in about 2-3 weeks, but their flavor will continue to develop over time.
How long do pickled cherry peppers last?
Properly pickled cherry peppers, stored in a cool, dark place, will generally last for 12-18 months. However, if the seal on the jar breaks, or if you notice any mold or unusual discoloration, discard the peppers immediately.
Can I use different types of vinegar for pickling?
While white vinegar is traditional and provides a clean, bright flavor, you can experiment with other types of vinegar, such as apple cider vinegar or rice wine vinegar. However, be aware that the flavor profile will change depending on the type of vinegar you choose.
What can I do with pickled cherry peppers?
The uses for pickled cherry peppers are endless! They're fantastic as:
- A topping for sandwiches and burgers
- An ingredient in salads and salsas
- A garnish for tacos and pizzas
- A spicy addition to pasta dishes
- A flavorful component in antipasto platters
Enjoy the fiery crunch and tangy zest these pickled gems add to any culinary creation. Happy pickling!
