Whole pickled chile peppers.
PREP TIME: 5 minutes CANNING TIME: 10 minutes YIELD: 1 pint
It’s possible that this vinegar pickle recipe is the simplest one there has ever been. If you are a fan of spicy cuisine like I am, you should stock up on many jars of pickled chili peppers to preserve.
I use them in place of jalapenos or any other kind of pepper whenever a recipe asks for them. They are also a vibrant option for a present. After you have finished eating all of the peppers, use the spicy vinegar that is still in the jar as a substitute for hot sauce.
1 pint of peppers of any kind, chile
1 1/2 cups white wine or vinegar that has been distilled TIP
If you produce your own chili peppers, you should start a jar of them in the refrigerator so that you may add a few peppers to it whenever you have an abundance of them. Vinegar should be added to taste as required.
Cut the peppers so that the stem ends are exposed. Small peppers should be left whole, while bigger chili peppers should have their seeds removed and they should be chopped into strips. You may also make rings out of the peppers by cutting them crosswise.
You may use any clean glass jar to preserve the pickled peppers in the refrigerator; however, we recommend using a jar with a tight-fitting lid. Make use of a canning jar and its cover in order to store food at room temperature. Leave a headspace of one inch in the jar before packing the peppers that have been prepared.
Add the vinegar to the peppers and stir to combine. If you are putting them in the refrigerator, you need to make sure the lid is on tightly, and you will be finished. In any other case, check to see that the peppers are thoroughly submerged in the vinegar while ensuring that there is still a headspace of 12 an inch.
Put on the canning lid, then place the jars in a water bath at boiling temperature for ten minutes.
Pickles made from Cornichons
PREP TIME: 5 minutes SALTING TIME: One full day YIELD:
The amount you get depends on how many baby cucumbers you have. SALTING TIME: One full day
These are the pungent cucumber pickles the size of your pinkie finger that is offered in France as an accompaniment to cheese and paté appetizers.
Their astringent taste provides the ideal contrast to the opulence of the other dishes that are served with them. You will either need to produce your own cucumbers or make friends with someone who does so that you can borrow some from them. Other than that, they are really simple to prepare.
The cucumbers should have a length of no more than three inches and a thickness of no more than half an inch, which is a size that is almost hard to get at the market.
You don’t need to have all of the tiny cucumbers at the same time in order to progress with producing cornichons, which is one of the wonderful things about the process. Instead, you may add a few of them at a time as they come in from the garden.
The process of preserving food with salt and vinegar is called pickling, and it is used in the making of cornichons.
- Cucumbers in the form of baby cucumbers around the size of your little finger
- Salt that has not been iodized, such as Kosher salt
- Onions with pearls (optional)
- Bay leaf (optional)
- grains of black pepper (optional)
- Vinegar made with white wine
Clean the cucumbers with water. Remove a very little piece from the bloom end of the blossom end (if you aren’t sure which end is the blossom end, remove a small piece from both ends).
In a dish, evenly distribute some salt, then set the tiny cucumbers on top of the salt. Add additional salt and bury the cucumbers in it. Repeat the process, layering the tiny cucumbers and salt alternately each time. Keep for one day in a cold place like the refrigerator or a cool cellar.
Remove the salt from the cucumbers by brushing it off. Put them in a jar, cover them with vinegar, and add the pearl onions and spices if you choose to use them. Place in the refrigerator to keep cool. Salt the mixture and add additional young cucumbers as you get them, being sure to add enough vinegar to cover the vegetables at all times.
Cornichons have a shelf life of at least six months when kept in cold storage conditions.
Processing them in sterilized jars in a boiling water bath for five minutes will allow them to be stored at room temperature for a longer period of time. If you live at a high altitude, you may need to adjust the canning time; for more information, see the sidebar in the section titled “Boiling Water Bath Canning.”
you reside at a high altitude; go to the sidebar in the section on canning in boiling water for further information.