My Mom's Recipes And More

Monday, August 18, 2008

Quick pickled peppers פלפלים חריפים כבושים

Even I couldn't find here, in Israel Shishito peppers , again, It was impossible to hold my self making these Quick pickled peppers, with Israeli green and very (too) hot peppers.. ; This recipe is quick and good with everything, even I have to drink water ..lot of water , it was hot .Finding this article and more pickled vegetables recipes on that day (more will come soon !) make me think of staying all that day in the kitchen..; I like this brine, as written in this recipe ".. Seal tightly and refrigerate at least 8 hours "-I coudn't stop smelling , believe me. yummy good . Now, I'm looking for more peppers, maybe less hot .. :)

Quick pickled peppers - They are So good !!

Quick pickled peppers /Richard Hartog / Los Angeles Times פלפל כבוש מעולה

3/4 pound shishito peppers

2 1/2 cups rice vinegar (I use 1.5 cups and the rest- water)
3 cloves garlic, peeled and lightly smashed
2 teaspoons kosher salt
1 tablespoon sugar
2 teaspoons dried oregano (I didn't add)
1/2 teaspoon whole black peppercorns
1 small onion, sliced 1/4 inch thick
2 to 3 whole chiles de arbol or other small dried red chile (optional)-I didn't add them
H O W:
1. Cut a thin lengthwise slit on each side of each pepper to allow the brine to penetrate.
2. In a medium saucepan, simmer the vinegar with 2 cups of water, the garlic, salt, sugar, oregano, peppercorns, onion and dried chile, if desired, until fragrant, 3 to 4 minutes.
3. Blanch the peppers in a large pot of boiling water until they begin to soften and the color just begins to fade, 2 to 3 minutes. Drain the peppers and pat dry with a kitchen towel; do not rinse them.
4. Place the peppers, still warm, in a large nonreactive container with a cover and pour the vinegar solution over them. Seal tightly and refrigerate at least 8 hours.
Full recipe