Pickled Ghost Pepper Recipe
Pickled ghost peppers are full of flavor and the spice level is still killer!
This is a very small batch and can be adjusted accordingly. Ghost peppers are very spicy and will cause capsaicin burn if the peppers are allowed to touch your skin. I highly suggest wearing nitrile gloves while handling the peppers and avoid touching your skin after.
Ingredients:
7 ghost peppers
6 cloves garlic
1 c water
1 c sherry vinegar
1 tsp coriander seeds
2 tbsp sugar, granulated
1 tbsp kosher salt
1 tsp whole peppercorns
Tools needed:
Sharp knife
Cutting board
Nitrile gloves
Measuring cups and spoons
Small stock pot
Mason jar with lid
Parchment paper
Perforated or slotted spoon
How to make it:
Wash peppers, let air dry on clean kitchen towel. Peel the paper from the garlic.
Thinly slice the garlic.
Cut the ends off the peppers and cut in into small medallions. Seed removal is optional.
Add the water to the stock pot and bring to a boil. Add the garlic and blanch the garlic for about 45 seconds. The point of this is to help keep the garlic from getting green when it sits in the pickling liquid. Remove the garlic from the water with your slotted spoon. Save the water for the next step. Add the garlic slices to your jar. Add the peppercorns, coriander seeds and peppers to the jar.
To the stock pot with the water, add the vinegar, salt and sugar. Bring the liquid to a boil stirring the solution to dissolve the salt and sugar. When the liquid comes to a boil, add it to the jar with other ingredients and screw your lid onto the jar using parchment paper as a barrier. The acidic liquid can eat away at any metal on the lid. Let cool to room temperature. The peppers are technically ready to eat, however they will be better when the jar gets stored in the refrigerator for a day or two.
The peppers should stay good for many months if kept in the refrigerator. These peppers are great added to a sandwich, wrap, salad or added to rice while it cooks. Very spicy, delicious and easy to make.
Enjoy!
Logan
