CSA Week 15: Quick Pickled Peppers

This is week 15 of the CSA season.  This week’s box is a great example of what’s grown around here at the end of the summer.  While the days are shorter, it’s still sunny and cool outside.  It’s my favorite time of year in Seattle. This weeks box includes:
Sweet Peppers
Hot Peppers (Santa Fe Grande, Black Hungarian, Serrano)
Purple Carrots
Green Beans
Onions (Ailsa Craig + Red Cippolini)
Recently I’ve gotten quite a few sweet peppers in my box, so I decided to make a quick batch of pickled roasted peppers.  This recipe is inspired by the Romanian Pickled Peppers recipe in my book, Pickled: Preserving a World of Tastes and Traditions, contributed by Sammy’s Roumanian Steakhouse in New York City.  This is a refrigerator pickle, so there is no need to process for shelf stability.  Pickled peppers are delicious in a lot of things.  I personally prefer them added to cold or grilled sandwiches with a lot of gooey cheese.
Quick Pickled Peppers

Quick Pickled Peppers

6-7 sweet peppers (various sizes and colors)
olive oil
1 cup water
1 cup distilled white vinegar
1/2 teaspoon salt
1 clove garlic, peeled and sliced
Preheat your oven (or grill) to 400F.  In a large bowl drizzle olive oil over whole peppers and stir to coat with clean hands.  Roast or grill the peppers so that the skin has blistered and blackened then turn peppers with tongs to ensure even roasting.  Remove tender peppers from the heat and allow to cool.
With your hands massage the peel from each pepper and remove stems, core and seeds and discard. You may also wish to remove the white ribs with a paring knife as they can be bitter.  Stack the flesh of each pepper in a bowl and set aside.
In a saucepan over medium high heat, combine the water, vinegar and salt and bring to a boil. Remove from heat.  Hand pack the peppers in a clean, quart sized mason jar, tilting the jar to one side.  Toss a few slices of garlic between each layer before ladling the hot brine over the peppers and let sit to cool slightly.  Screw on the lid and store in the refrigerator overnight.  They peppers will keep refrigerated for a week or two if they last that long.
While I had the grill on last night, I also grilled the tomatillos for homemade salsa.  Last year, I made pickled tomatillos and then made a citrus-free tomatillo salsa which was a treat while I was on the Elimination Diet.  This year, I plan to make a fresh salsa using the chiles, tomatoes, onions, garlic and tomatillos from my CSA share among other things like lime juice and cilantro. Did I mention how much I love hot salsa?

6 thoughts on “CSA Week 15: Quick Pickled Peppers

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