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Tabasco Peppers in Vinegar

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Tabasco Peppers in Vinegar
by James Belardo

This is an extremely simple recipe for preserving peppers, please make sure everything is clean and properly sanitized before, during and after the process.

Since my Uncle John had introduced me to Tabasco Sauce many years ago, I have been slightly obsessed with the subtle flavor of the Tabasco pepper. This year we had a couple of plants and decided to preserve them in some vinegar, to simulate the wooden barrels we used a piece of beech wood in the mix.

1 cup tabasco peppers, other ‘hot peppers’ can be substituted.
1/2 cup distilled white vinegar
1/2 cup water
2 tsp koshering salt
oak or beech wood chips (rinsed and soaked)

Warning: When working with hot peppers, wear rubber gloves!

1. Clean and rinse the peppers using cold water. Wipe dry and pierce the skin of each pepper, slightly. place peppers into the cleaned jars that you will be using, leave about 1-inch of space.

2. Place equal parts distilled white vinegar and cold water in small pot. 1 cup of peppers typically need about 1 cup of vinegar/water.

3. Add 2 tsp of kosher salt for each cup of vinegar/water. Some people add an equal amount of sugar along with the salt salt providing a sweet tone to the heat. You  can also use ‘aromatics to the mix’ to add more dimension to the flavor. People have used whole garlic cloves, peppercorns, mustard seeds, coriander seeds and/or bay leaves – we prefer to keep it simple and only use salt.

5. Once the vinegar and water are mixed with the salt (and other ingredients perhaps), bring the mixture to a boil, reduce the heat and simmer for 5-10 minutes.

6. Pour the vinegar solution into the jars with the peppers leaving about 1/2 inch of head space. Place a piece of cleaned (boiled) beech wood and tightly seal the jar. Let ‘ferment’ in a dark cool place for a month, inspect periodically. You can store in a fridge for quite a while after that!


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Written by Zio James

October 2, 2019 at 11:06 AM

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