Spicy Pickled Peppers

“I only eat spicy food.”

Joshua Ledet

The Spice of Life

They say variety is the spice of life and that is especially true when it comes to hot peppers. From the mild bell pepper to the blazingly hot and unforgiving Carolina reaper, peppers are a great addition to any meal regardless if it’s breakfast, lunch, or dinner.

Ingredients

• 1 Poblano chile
• 10 Fresno chiles
• 7 Serrano chiles
• 3 Habanero chiles
• 4 cloves of garlic
• 1 cup of water
• 2 cups of rice vinegar
• 1 pinch of black pepper corns
• 1 teaspoon of dried oregano
• 2 pint size mason jars

This time of year, I found it difficult to find Fresno chiles so I substituted 4 hot yellow peppers and 4 sweet red peppers. That’s actually the best thing about cooking, you can always adjust the ingredients to your liking or in my case, a lack thereof.

Instructions

1. Slice the peppers in half and remove the seeds, you can choose to keep some of the seeds in a habanero for heat
2. Cut the peppers into approximately 1/8 inch slices
3. Roughly chop the garlic and put two cloves into each jar
4. In a sauce pan, add your vinegar, water, black pepper corns, and oregano. Heat to just before boiling
5. Stuff all of your sliced peppers into the jars then pour the mixture in to the top of each jar
6. Seal the jars and wait until they cool down before placing them in the fridge
7. Pickle for 1 week

After a week of pickling, you’ll find yourself adding these to any meal for a tart and spicy kick!