Sunday, January 11, 2009

picked garlicky red peppers

Picked Garlicky Peppers

Among foods I can eat in near unlimited quantities, pickled things are at the top of the list. Perhaps because when I get hungry I don’t crave anything sweet (though worry not, I have quite the sweet tooth as evidenced by the cavity-forming December), but savory and salty. And there’s vinegar present – all the better.

In Russia, when I was growing up, fresh fruit and vegetables were not available in the winter (other than things like potatoes and carrots) and so we did a lot of our own canning at home. My mother would boil the jars and put place tomatoes, cucumbers, cornichons, or mushrooms in them and pour warm vinegary pickling marinade over, then sealing the jars. How she did this, I haven’t a clue – her canning skills were impeccable, and everyone knew her pickled tomatoes as the best around. To this day, even the best of Brighton’s tomatoes don’t hold a candle. Yes, I had a marvelous, gastronomic childhood.

Picked Garlicky Peppers

We didn’t pickle anything ourselves after coming to America and it’s something I kind of miss. In Russia, pickling was a ritual that got everyone involved in the kitchen, even my father. It was something we did each fall with during the harvest season, to enjoy eating in the cold winter months. Cold winter months in Russia commanded bold, intense flavors and salted or pickled foods went perfectly with a staple like potatoes. Just try putting some marinated mushrooms on top of freshly boiled potatoes, sprinkle some dill and sliced onion and see what happens. For me – it was nothing short of heaven.

Picked Garlicky Peppers

But I digress. I could wax poetic about such simple meals for pages and pages and will only find the deafening snores of everyone around. I’ll quit while I’m ahead and instead tell you that I’ve sort of started to pickle at home. All thanks to Deb and her husband who let me sample some of their pickled garlicky peppers, suspecting, though not knowing fully, the monster they would then create.
The very next day after sampling these amazing things, I marched to my produce place – that manages to sell peppers at reasonable prices this time of year, and picked up ten peppers and a head of garlic. While I always have garlic at home, I see no reason NOT to pick up more of it when there’s an opportunity to do so.

Picked Garlicky Peppers

I’m telling you – waiting twenty-four hours for the peppers to be ready was twenty-four hours too long, and the first moment I could, I piled a generous helping into a bowl, sat on my couch, and devoured these peppers in one instant. Undoubtedly, these will become a regular staple in my kitchen now, because they are delicious, easy to make and go with virtually everything. Or at least I think they do. And while it’s not the traditional type of pickling, it’s close enough for me and serves as a lovely and comforting reminder of a childhood memory.

Picked Garlicky Peppers


Pickled Garlicky Sweet Peppers
adapted from Smitten Kitchen

Ingredients:

Pickling liquid:
2 1/2 cups distilled white vinegar
3 cups water
2/3 to 3/4 cup sugar
5 tablespoons kosher salt

10 bell peppers, red or a mix of red, orange or yellow (the sweet varieties)

4 large cloves of garlic, coarsely chopped (this will give your peppers a serious garlic kick, but that’s a good thing in my book, and hopefully in yours as well!)

Preparation:

Roast the peppers:
Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes, turning them once, or until they are soft. Better to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked.

Prepare pickling liquid:

Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Cool about 30 minutes.

Once peppers are roasted:
While they’re hot, throw the peppers in a large bowl and cover it with a lid or plate, trapping the steam inside. In 15 minutes, they should be cooled, and their skins should be easy to remove. If not, give it another 10 or 15 minutes to rest.

Once all of the pepper skins are removed, remove the core and seeds, and tear the peppers into strips, tossing them into a large bowl, jar or container. Pour the pickling liquid over the peppers (if you have extra brine, save it for next time) and add the chopped garlic. Chill them, covered with a lid or plastic wrap, for one day.

Pickled vegetables keep, covered and chilled, for 1 week, but good luck if they last that long in your fridge – I doubt it.

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10 Comments

  • 1
    ann said:

    I’ve been known to eat whole jars of pickled peppers in one sitting too. I wonder if it’s some sort of genetic memory from the hard days our ancestors went through. Man I love pickled food.

    January 12, 2009 8:28 am
  • 2
    Amy said:

    What a great dish to brighten up winter! This past summer I just started getting into canning and pickling, though I only did cucumber dill pickles for my first attempt. I’ll definitely try these – they look amazing. :)

    January 12, 2009 10:08 am
  • 3
    EB said:

    I was just pondering last night how I could ‘easily’ pickle a stash of asparagus I have in my freezer last night!! Thank you thank you thank you! I will try the peppers too. They sound delicious.

    January 12, 2009 10:40 am
  • 4
    kickpleat said:

    me and pickles are tight. that being said, it’s been a few months since i’ve made some quick pickles. must rectify immediately!

    January 12, 2009 4:07 pm
  • 5
    deb said:

    I am so pleased that we’ve converted another addict. They are the recipe on my site that I make the most often and yet probably the one that is the least auditioned by readers. I hope you’ll help get the word out!
    P.S. Might have mentioned this, but my MIL serves them with a drizzle of olive oil, but I like ‘em straight from the jar.

    January 13, 2009 12:02 pm
  • 6
    radish said:

    Anne – I think it’s my Eastern European genetic coding
    Amy – you’re in for a TREAT!
    EB – Try making the marinade and throwing the asparagus into it for 2 minutes and then letting it cool, it’ll soften up a touch.
    Kickpleat – good luck :)
    Deb – OMG this was incredible – so much so that I’m making these for my awesome host in L.A. when I go out there next month! Must spread joy with pickles!

    January 13, 2009 1:21 pm
  • 7
    yulinka said:

    I’ll have to try this. Would you happen to have a good recipe for pickled mushrooms? Like you, I crave pickled mushrooms and boiled potatoes with dill and sour cream. I’ve yet to find a really good recipe for Russian/EAstern European-style marinated mushrooms.

    January 13, 2009 2:11 pm
  • 8
    radish said:

    Yulinka, I don’t. YET :-) but check back in a bit and I just might. The only thing is WHERE to get fresh mushrooms that you would even consider pickling… They’re so costly nowadays, that getting them fresh is a blessing and so makes me feel guilty to consume them in any other way, but their natural state.

    January 14, 2009 9:53 am
  • 9
    Cathy said:

    Can these be processed in a water bath so I can do a double batch? This looks so tasty!

    December 6, 2012 5:30 pm
  • 10
    olga said:

    Cathy – I haven’t pickled these for long-term, but let me 2x check and follow up with you!

    December 6, 2012 5:36 pm

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