Ingredients Jump to Instructions ↓

  1. Brine:

  2. 2 lbs. (1 gallon) fresh, ripe, chili peppers

  3. 1 gallon water

  4. 2 cups of sea or kosher salt

  5. Marinade:

  6. 1 cup water

  7. 5 cups white vinegar (5% acidity)

  8. 2 Tbsp. sugar

  9. 1 tsp. dried thyme

  10. 10 whole allspice

  11. 1 tsp. whole coriander seeds

  12. 12 black peppercorns

  13. 12 white peppercorns

  14. 1 tsp. whole mustard seeds

  15. 2 juniper berries

  16. 6 whole cloves

  17. Herb Oil Garnish:

  18. 4 dried bay leaves

  19. 12 whole, unpeeled, garlic cloves, parboiled for 2 minutes

  20. 2 carrots, par boiled for 2 minutes and sliced into 1/8-inch coins

  21. 6 peeled shallots

  22. 12 Tbsp. virgin olive oil

Instructions Jump to Ingredients ↑

  1. Wash the peppers, trim the stems to a stub and prick each pepper twice with a fork on opposite sides.

  2. Bring the water to a boil, immediately remove it from the heat, and dissolve the salt in it to make a brine. Let it cool.

  3. Combine the washed peppers and the cooled brine in a glass, plastic, stainless steel, or other non reactive container. Place a china plate on top of the peppers to hold them down in the brine. Use 2 if necessary. Soak the peppers in the brine for a minimum of 12 hours.

  4. Combine all the marinade ingredients in a heavy bottom stainless steel sauce pan. Bring this mixture to a boil, then reduce the heat to low and simmer, uncovered, for 10 minutes.

  5. Wash and sterilize 8-12 pint-size canning jars and lids. In each sanitized, hot jar place 1/4 of a dried bay leaf, 1 garlic clove, several carrot slices, 1/2 of a shallot and 1 tablespoon of olive oil, then pack the peppers into the jars. Pour marinading liquid into each jar leaving at least 1/2-inch of head space from the top of the liquid to the rim.

  6. Use a boiling water bath method to seal the jars and process the peppers for 5 minutes. Store the jars in a cool, dark place for 3-4 weeks before using.

  7. Refrigerate unused portions after youve opened a jar.


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