This is a recipe that goes along with our Braised Greens, but these pickled peppers are amazing added to salads, eggs, sandwiches, soups and sauces. Leftover chili pickle brine can be used to make a simple and tasty dressing as well by whisking it with EVOO and salt.
Yield: about a quart
1 ½ cups rice wine vinegar (can substitute any other light vinegar)
1 ½ cups water
½ cup sugar
2 tablespoons kosher salt
1 ea garlic clove, smashed (optional)
4 ea fresh hot peppers such as fresno, long hots, jalapeno or a mix
2 pinches kosher salt
Method + Assembly
- For the brine- combine vinegar, water, ½ cup sugar and 2 tablespoons kosher salt, garlic in a mixing bowl or pot. Whisk well and allow to sit for 20 minutes until sugar is dissolved-stirring every now and again to help the process along.
- In the meantime, slice the chilis into 1/4” pieces and add to a separate mixing bowl with 2 pinch of salt. Allow to sit for 10 minutes at room temperature. (This step will ensure crisp textured pickles so please don’t skip it.)
- Rinse the chilis well under very cold water, drain well, place in a plastic container. Give the brine one more stir then pour over the chilis until fully submerged. Allow to sit in brine for 1 hour before using. The pickles will stay good in the fridge for up to forever. Save any excess brine for other recipes this season!
George Sabatino is a Philadelphia chef who is dedicating his career to developing vegetable focused dishes, with special attention to sourcing locally and treating all ingredients (and their journeys from farm to table) with respect and purpose.