Wednesday, July 29, 2015

Whole Pickled Garden Habanero Chili Peppers

Garden Habanero chilis including scorpion & chocolate habs
This is a great way to hold on to the summer heat when all your garden chilis begin to ripen at once!

Amount
Measure
Ingredient
Prep Method
1
Cup
Habanero chili peppers

1
Medium
Onion
sliced

Wash and dry the chilies.  Remove the stems and pierce each one w/ the tip of a paring knife.  Place into a clean glass quart sized jar.  Half moon slice the onion, thinly and pile on top of the chilis in the jar.  Learn how to cut onions from Feisty Eats.  And notice how they don’t waste too much of the stem end, although, they could be a little more austere if you ask me. 

1
Cup
Sake

1
Tablespoon
Sea salt


In a small sauce pan, bring the sake and the salt to a boil.  I use Avanti pink salt, a blend of Himalayan, Bolivian & Hawaiian sea salts, but your favorite sea salt will do just fine.  You can substitute sherry, vermouth or a half half mixture of pinapple, orange or apple juice with water.  These liquids give us the wee bit of natural sugar we like in pickles, without having to add any additional sweeteners.  Once the salt dissolves add:
Chilis and onion in sake brine, cooling in the hot summer twilight

1
Sprig
Fresh woody herbs


I use lemon verbena since I have it in abundance when the peppers are ripening, but lemon grass, thyme, bay leaves or rosemary work great too.  Pour the hot liquid over the HOT chilis and onion in the jar and cool to room temp, then add:

1 ½
Cups
Champagne vinegar
Or apple cider vinegar

Do choose a vinegar that is alive and has living “mother of vinegar” active culture in it.  Braggs apple cider vinegar is widely available.
The 'living' Avanti champagne vinegar added.  Now they cure at room temp for 48 hours

Cover and let the pickles sit out in a cool dark place for 48 hours.  Shake the jar twice a day.  After that store in the fridge.  I like to let them pickle for a week or so in the fridge before I break into them.  Be careful when cutting them to protect your fingers.  If you do get ‘chili fingers’ rub some cooking oil on them then rub in some baking soda too.  Wash well, repeat if necessary!

Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

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