In just a short time, 3 years to be (almost) exact, I went from sweet little Peter Piper picked a peck of pickled peppers to describe my light and tangy pickled banana peppers. I have since turned to quoting Dante’s Inferno, “They yearn for what they fear for.” Or maybe the better quote would be “Abandon hope all ye who enter here.” Because today’s pickled peppers recipe is of the hot and spicy variety. The VERY hot and spicy variety. Muahahahaha….
Yeah, my sweet little pickled peppers post has gotten a lot of love over the years, and still is, so thank you to everyone who’s checked it out and made them. They’re delicious and so ridiculously easy to make – I love them! But things have evolved and changed a little, as “things” are prone to do.
I call these pickled peppers Dante’s Inferno. I named them that for a couple of reasons. First, and most obvious, is that blazing hot pink/red color. No, that’s not food coloring. I added purple carrots to the perky little pepper melange inside that jar. Don’t you just love that color? It beckons you to dig in. Who cares what’s in there?
So what is in the jar, along with the purple carrots, you ask? And no, it’s not just pickled jalapeño peppers. How ’bout garlic, jalapeño’s, red fresno’s, cubanelle’s, lemon peel, vinegar, water and maybe a serrano or two. Yeah, it’s pretty much a big bucket of tasty fire. REALLY tasty fire. This, coming from someone who’s not the biggest fan of hot stuff. But while this mixture is spicy, it’s got really good flavor from the other non-pepper stuff in there. You get sweetness, a lot of sweetness, from the carrots; some bite from the garlic and a touch of fruitiness from the lemon peel.
Toss this on burgers, chop it up and mix it in with your favorite coleslaw recipe or just serve it alongside that grilled steak or chicken. The combination of peppers and other veggies makes it so much more flavorful than plain ol’ pickled jalapeño peppers.
I promise you that you’re going to love this and make batch after batch of this Dante’s inferno pickled peppers. Let the inferno be your friend.
- 1½ Pounds Peppers (jalapeños, red fresno, cubanelle, serrano...any of your favorites)
- 1 Large Purple Carrot (cut into half moons)
- 3 Large strips of Lemon Rind, Without the Pith (use a vegetable peeler to get the wide peels)
- 6 Cloves of Garlic (sliced in half lengthwise)
- 1½ Cups Water
- 1½ Cups White Vinegar
- 4 Teaspoons Salt
- Wash the peppers, cut off the tops and remove as many of the seeds as you want.
- Cut the peppers into rings of whatever thickness you prefer.
- Put the pepper rings, carrots, lemon rind and garlic pieces into a glass jar that has an air tight seal when closed.
- In a medium size saucepan add the water, vinegar and salt. Bring to a boil over medium high heat.
- Remove from heat and pour over the top of the pepper mixture.
- Use a knife to move peppers around to remove air bubbles and get the peppers and garlic submerged in the liquid.
- Seal the jar and set aside overnight.
- After 24 hours, refrigerate for up to 2 weeks.
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