When you pickle hot peppers whole, you can stick them in a pot of rice and it’ll give a nice perfume to the rice without being overheated. You can also use them all throughout the year time to make ceviches and all kinds of marinades, or throw some into a barbecue sauce or pasta sauce.
I like to use the juice from these peppers in my Vegan Tofu Sour Cream.
Pickled Pepper
Ingredients
- habaneros, banana peppers, tabasco peppers (leave whole)
- 2 cups white vinegar
- 2 teaspoons salt
- 1/4 cup sugar
- 1 cinnamon stick (2 1/2” in length, broken in half)
- 2 slices ginger
- 3 star anise
Cooking Directions
- Stuff whole peppers into a sterilized ball jar. Do not pierce the peppers or they would become “super, super hot!”
- Prepare the brine by combining vinegar with spices in a pot on the stove. Bring to a boil, and stir so the sugar dissolves.
- While brine is still hot, pour into jar with the peppers. Screw lid on jar and shake to disperse the spices.
- Process jars in a hot water bath or store in the refrigerator until ready to use.
