Welcome back to Culinary Compass! In this episode, we tackle the timeless art of food preservation with a fantastic, quick, and easy pickled pepper recipe. Forget bland store-bought jarsāthese homemade pickled peppers are crunchy, flavorful, and perfect for stocking your pantry for the cold winter months. We use a simple boiling brine technique (water, vinegar, oil, and rock salt) that ensures maximum longevity and crisp texture.
This recipe is a brilliant blend of Culinary Education and practical Food Science, demonstrating how to achieve professional-grade results at home. We show you how to quickly peel a whole head of garlic using a simple hot water trick and master the critical timing for blanching the peppers until they just change colorāa key Professional Cooking Technique for optimal pickle texture. Learn how to transform simple ingredients into a Gourmet side dish that supports Healthy Living and adds a necessary kick of flavor and Nutrition to any meal.
Make sure to watch until the end for essential tips on packing the hot peppers for long-term storage. Don’t forget to like, subscribe, and hit the notification bell for more preservation techniques!
FULL PICKLED PEPPER RECIPE:
Ingredients:
* 4.4 lbs (approx 2 kg) thin, long peppers
* 1 whole head of garlic, peeled and chopped
* 1 cup water
* 1 cup vinegar (white or apple cider)
* 1/2 cup vegetable oil
* 1 heaping tablespoon rock salt (Use rock/canning salt only)