Friday, 9 November 2012

In a pickle

Living in such a small space (250sq ft), there are many things that we just can't buy anymore. Pickled chili peppers being one of them. the pantry can't cope with the large jars they come in and the fridge definitely doesn't have room once those jars are opened. Milk, yoghurt, fruit and veg take priority. It's not like we can't live without pickled peppers, but every now and then, you miss small things like that when you want to spice up a sandwich. My son is particularly partial to pickled peppers (how's that for alliteration!) so I decided to find a recipe that didn't require canning equipment or pounds of peppers.

This recipe comes from a blog by Michael Ruhlman , a writer, cook and blogger. The recipe itself is by Michael Symons, a celebrity chef and author who I really don't have a lot in common with seeing as he is a dedicated carnivore! But I like that it's adaptable to any amount of vegetable you want to use and there is no boiling and canning, just put everything together and keep in the fridge. Now I can make small batches when the fancy strikes and our sandwiches will never be boring again.


Michael Symons Pickled Chili Peppers 

 Pickling Liquid
sherry vinegar
2 bay leaves
2 tablespoons coriander
1 teaspoon cumin
4 sprigs of marjoram
3 cloves garlic
2 tablespoons black peppercorns
1 to 2  pounds chilis (or enough to fill whatever vessel you're using)

Place chilis in a jar and cover them with water. Pour off the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.

Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pour the pickling liquid over the peppers, screw the lid on and refrigerate. 

To use, slice into rings, chop or mince depending how you want to use them.

I decided to roast the peppers first, a combination of local grown, green and red hot chili peppers. It's not really necessary, however sometimes the skin can be a bit bitter. I had also bought a stem of Brussel sprouts and decided to pickle a few of the small ones too, having never had pickled sprouts before. You'll have to stand by for the results, I'm going to leave them for a few days, but check back next week and see if this recipe is a keeper. Then you can be in a pickle too!

Have a great weekend everybody!

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