Hot peppers are one of the ingredients I use a lot in my kitchen, to give a hot and spicy touch to recipes and make them more interesting. One such recipe that we love to make over and over again and in which the hot peppers are starring is the vegan tyrokafteri, a veganized Greek meze made with vegan, nut cheese and hot peppers. In addition, when fresh, hot peppers are available, I use them instead of dried hot chilis in recipes that traditionally have to be extra hot, such as the well-known baked giant beans (gigantes plaki) with spinach and the result is really special!
The only problem is that in October the pepper season is coming to an end and so if we want to have hot peppers available during winter, in a form as close to the “fresh” as possible, we can make them pickled. The whole process takes no more than fifteen minutes and the result is invaluable, as pickled hot peppers are going to enhance our culinary creations with color, flavor and aroma. So if you love the hot tastes and your flower pot is filled with colored, hot peppers or you can find them in the farmer’s market, make a couple of jars of hot pepper pickles until the fresh, new ones will come back to season.
- 250 g of hot peppers
- 2 1/2 cups water
- 1 cup vinegar
- 2 2/3 tbsp salt (40 g)
1 or 2 sterilized jars with a total capacity of about 1 liter
1. Put gloves and be careful not to touch your face or eyes as long as you work with the peppers!
2. Wash the peppers, remove the stalks and make a 2 cm cut lengthwise on each pepper, so the brine can enter. Put them in one or two jars, cramming them a little. If you want, you can also cut them intο pieces 1-2 cm long.
3. Prepare the brine: In a saucepan, bring the water to boil and dissolve the salt. Turn off the heat, add the vinegar, stir well and pour into the jars. Make sure that the brine covers your peppers.
4. Cover each jar with a lid and keep them in a cool place.