Pickled Hot Peppers

For the record, I have never pickled anything before. And, I was always scared of doing it. Why? It looked intimidating. But in reality it’s really, really simple. Just takes a little bit of patience.

I think I have exclaimed before how much I love my Bruin sports. For football games, I plan my day around the event, no exceptions. So when I thought about pickling for game day condiments, it was legitimate for me to give up my Friday night and spend my time pickling in my kitchen.

3 onions
2  cups whole chili peppers (assorted)
7 stalks celery
1 1/2 cups kosher salt
12 cups ice
2 cups granulated sugar
1 cup vinegar

The most time consuming part of pickling is the slicing. Everything has to be sliced really thin, or else the vegetables won’t pickle properly. To start, peel and slice your onions super thin. Place them in a large bowl.

Slice the celery just as thin. Place on top of the onions.

The chilis I used were an assortment a friend gave to me. There were really skinny thin ones, fat ones, you name it. For the peppers, slice them as thin as you can, and keep the seeds. This recipe is balanced out as to compliment the heat of the peppers.

Once the peppers have all been sliced, add them to the onions. Toss and mix everything evenly.

For the next step, I had to separate my veggies into two bowls, since my one wasn’t big enough. First, coat the vegetables in the kosher salt. Once everything is coated, add the ice.

Stir the vegetables and ice around. You want the vegetables to be coated in salt and ice. Set to the side and let sit for 2-3 hours, or until the ice is melted.

Once the vegetables are done, drain the liquid. You should see the vegetables really have shrunken down.  In another bowl, add the sugar and the vinegar. Dissolve the sugar entirely in the vinegar.

Once the sugar is dissolved, add the vegetables. Coat all the vegetables in the sugar vinegar mixture. Place in an airtight container, and keep in the fridge overnight.

In the morning, your chilis will be pickled and read to eat. They can stay up to 4 months in your fridge and go great with eggs, sausages, and even as a condiment for quesadillas. I also suggest using a variety of colored chilis because the end result is so pretty! YUM!

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