Sweet and sour pickled peppers offer a vibrant burst of flavor, perfect as a condiment, snack, or addition to your favorite dishes. Their tangy sweetness balances perfectly with the subtle heat of the peppers themselves, creating a truly addictive culinary experience. Imagine the satisfying crunch of perfectly pickled peppers, their bright colors adding a pop to any meal. This simple recipe allows you to customize the level of sweetness and heat to your personal preference, ensuring a batch uniquely yours. Whether you use jalapeños, banana peppers, or a mix of your favorites, the result is a delicious and versatile homemade condiment.
From the selection of your peppers to the final canning process (if desired), we’ll guide you through every step with clear instructions and helpful tips. Ready to transform ordinary peppers into an extraordinary culinary delight? Let's dive into the step-by-step process of making these irresistible sweet and sour pickled peppers.
Tools Needed
Ingredients
- Red or Yellow Peppers
- Salt
- Sugar
- Olive Oil
- Vinegar
- White Dashi Stock
- Water
- Basil (optional)
Step-by-Step Instructions
Step 1. Prepare the Peppers
- Cut the peppers.
- Steam the peppers over medium heat for about 30 seconds. Remove the lid, flip, and brown the entire surface.
- Sprinkle salt and sugar on the peppers, mix, and steam again with the lid on to remove excess moisture and bring out sweetness.
- Peel the peppers. Making light cuts helps remove bubbles.
- Remove stems and seeds from the peppers.
- Cut peppers into slightly larger pieces.
Step 2. Create the Marinade
- Combine olive oil, vinegar, white dashi stock, and water. Adjust water for desired sourness. Add basil (optional).
Step 3. Combine and Cook
- Cover loosely with plastic wrap and microwave to cook thoroughly.
- Steam for 10 minutes using residual heat.
- Combine the cut peppers and marinade in a bowl.
Step 4. Chill and Serve
- Chill in the refrigerator for at least an hour before serving.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Using a lot of vinegar enhances the sweetness of the paprika and creates a refreshing taste.
- Experiment with your favorite herbs.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. How long do sweet and sour pickled peppers last?
Properly stored in the refrigerator, your pickled peppers should last for 2-3 weeks. If canned using a water bath method, they can last for a year or more.
2. Can I use different types of peppers?
Absolutely! Feel free to experiment with jalapeños, banana peppers, serrano peppers, or any pepper you enjoy. Just adjust the amount of sugar and vinegar to your taste based on the pepper's heat level.
Enjoy the vibrant flavors and satisfying crunch of your homemade sweet and sour pickled peppers! These versatile peppers are a delicious addition to sandwiches, salads, tacos, or enjoyed straight from the jar. So, grab your favorite peppers and start pickling – your taste buds will thank you!