- 6 tbl sugar
- 1 cup of hot tap water
- 1/2 cup rice wine vinegar
- large pinch of salt
- 2 cloves of garlic
- hot peppers
every year i plant different varieties of hot peppers. i am somewhat addicted to them. you know, as in i add them to everything.
this year we only planted two kinds, red thai chili peppers and your basic jalapeno. both very much my favorites. both i use in every day cooking.
jamie oliver turned me on to them years ago if you must know. i am also addicted to his jamie at home program. addicted as in…i dvr them and watch the repeats because even though i’m paying attention i always miss something. ok i am not being entirely honest. i just love a man with an accent. i tend to get lost in it. did i say to much?
i like them hot (the peppers), i like them on sandwiches (again the peppers) and i like them on pasta (yes, the peppers). i add them to fish, steak and then pickle them because you can never have to many pickled hot peppers.
grab a couple from your market, or in my case, grab the 20 that are almost exploding from your garden…a quick recipe similar to my banh mi pickles but adapted from momofuku. this will totally make you happy….keep them in your fridge for months, keep on adding new peppers everyday, eat them out of the jar if you dare.
a quick and easy one that can add spice and taste to every meal.
basic vinegar hot pickled peppers
this recipe is adapted from the momofuku cookbook.
- add the first 5 ingredients to a ball jar (or tupperware, like a large soup container), cover and shake, keep on mixing around till all the sugar is dissolved.
- grab about 15-20 (or however many you might have) hot peppers, slice and add to jar. shake. store in fridge for at least 5 hours.
these peppers, as long as you are using them frequently can stay in your fridge for months.