I’m Thai, so spicy foods are part of my usual food routine. But, I have to admit, I am slightly terrified of my recent creation. My friend gave me a bagful of tiny, super spicy peppers from her garden, and they came with a hearty warning of their heat. Since the peppers are so hot, I pickled them along with some garlic cloves to add a layer of flavor in addition to flaming heat. This is the first thing I’ve made that I’ve been afraid to try, so for now, I don’t have anything to say about the taste or flavor.
Pickled Hot Peppers with Garlic
(Adapted from David Lebovitz)
Makes 4 1/2 pint jars
1 pound of a combination of fresh hot peppers and peeled garlic cloves
2 1/2 cups water
2 1/2 cups white distilled vinegar
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
2 tablespoons black peppercorns
- Wash and dry the peppers and peel the garlic cloves. Place them in the glass preserving jars.
- In a non reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for 5 minutes.
- Remove from heat and pour the brine over the peppers and garlic. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.