Skip to main content

Pickled Peppers for #FoodieExtravaganza


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month - I am hosting - I invited bloggers to come up with pickles since National Pickle Day is November 14th.

We hope you all enjoy our delicious pickled creations this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

The Pickled Posts...in alphabetical order of recipe title

Ingredients makes 2 large jars
  • 4 bay leaves
  • 1/2 t pink peppercorns
  • a variety of peppers (I used peppers from our High Ground Organics CSA box and jalapeno peppers from my friend's garden)
  • 3 C cold water
  • 1-1/2 C vinegar (I used an unfiltered apple cider vinegar)
  • 1 C organic granulated sugar
  • 1 T salt (I used large flake red Hawaiian salt)
  • 6 garlic cloves

Procedure
Chop the jalapeno peppers into pieces. I used the other peppers whole. Divide the bay leaves and pink peppercorns between your jars. Then layer in the peppers and garlic cloves. Press everything firmly into the jar.

In a medium saucepan, stir together the water, vinegar, sugar, and salt. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat.

Pour the vinegar mixture into the jars. Cover and let stand for at least 24 hours before opening. The pickles will keep, refrigerated, for up to two weeks.

Comments

  1. For some reason I had mine scheduled to post on the 7th. I fixed it and it is live now. Not sure what happened. Thanks for hosting Cam.

    ReplyDelete
  2. These sound good. Thanks for hosting.

    ReplyDelete
  3. So do you use pickled peppers as a snack, on sandwiches / salads, pizza, etc. I really want to branch out a little and get more comfortable with pickling and peppers but what's the best way to use them?! These look amazing.

    ReplyDelete
  4. We love pickled peppers at our house but I've never considered making my own. That must change! Thanks so much for hosting this month, Camilla!

    ReplyDelete
  5. Beautiful peppers! They look so tasty. Thanks for hosting!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas