2 weeks Ago By Cathy Thomas
In the early days of my father’s career, he was based in New Orleans. It was in The Big Easy that he developed the habit of seasoning many dishes with pepper-packed vinegar. He sprinkled it on beans and greens, stews and fried chicken.
I remember my childhood table, the bottle placed in reaching distance from dad’s left hand. It’s easy to prepare and makes a lovely holiday gift. I use fresh peppers, generally red Fresno chilies or ripe jalapeños.
To my delight, a couple of years ago my local Albertson’s started stocking Fresno chilies on a regular basis in the produce section. If I want a milder version, I remove the seeds and ribs from the chilies before the chilies go into the jar. Yield: About 3 cups 3 cups distilled white vinegar 4 teaspoons (1 tablespoon plus 1 teaspoon) granulated sugar 2 teaspoons salt 1 teaspoon whole black peppercorns 1/4 teaspoon dried red pepper flakes 6 ounces red Fresno chilies or red ripe jalapenos chilies, halved lengthwise Cook’s notes: Fresno and jalapeño peppers are medium-sized and start green before turning red when ripe.
Fresno peppers are shorter and wider than jalapeños, and have thinner walls. 1. Prepare brine: Combine vinegar, sugar, salt, peppercorns, and pepper flakes in a medium saucepan and bring to a boil over medium-high heat.
2. Place a clean 1-quart canning jar under hot running water until heated through, about 1 minute; shake dry. Pack halved chilies in jar.
Pour hot brine into jar, making sure that chilies are fully submerged. Let cool completely. Affix a jar lid and refrigerate for at least 3 weeks before serving.
It can be refrigerated up to 3 months. Source: “When Southern Women Cook” from America’s Test Kitchen Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.
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