Commander's Pickled Peppers Recipe #368689
Saving this for pickling peppers later this summer. Anticipate a nice combo of yellow & red bananas with some serrano & cayennes mixed in. Found this in The Times-Picayune. It is a recipe from Commander's palace. edit - I thought I packed my peppers tight but I needed to mix up more vinegar-salt-sugar solution to cover. Recommend doubling the water-vinegar-sugar-salt mix - you will end up with extra but that is better than being caught short.
30 min | 15 min prep
2 quarts
- 1 cup vinegar, cane
- 1/2 cup white sugar
- 2 tablespoons shallots, sliced (approximately 1)
- 8 garlic cloves, chopped
- 1 1/2 tablespoons kosher salt
- 2 teaspoons coriander seeds, whole
- 2 cups water
- 1 1/2 lbs bananas (other sweet peppers OK, large ones)
- 2 ounces cayenne (other hot peppers OK)
- Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers.
- Place lids loosely on jars and process for 15 minutes in a boiling water bath.
- Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.
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5 stars