We’re taking a break from your regularly scheduled barbecue programming to bring you a fantastic addition to any number of your grilled and smoked foods, pickles. If there are two things the All Things Barbecue crew loves (outside of outdoor cooking), it’s pickles and peppers. So it only makes sense for us to share one of our pickle recipes with all of you!
This recipe is a great solution for when the pepper plants in your garden go into beast mode, or if you’re on the receiving end of a friend/relative who’s desperately trying to find a home for excess peppers.
The larger peppers (jalapeños) we cut into rounds. Smaller ones, like the cayenne pictured above can be pickled whole.
A simple water and vinegar solution is heated to dissolve the seasonings.
The flavors and aromas from the spices and aromatics will open up in the jar with the vinegar solution and peppers.
- 8 cloves garlic, crushed, peeled
- 1 tbsp whole black peppercorns
- 8 allspice berries
- 2 bay leaves, torn in half
- 2 lb hot peppers
- 1 1/2 cups apple cider vinegar
- 1 cup white wine vinegar
- 2 1/2 cups water
- 2 tbsp kosher salt
- 2 tsp white sugar
- 1/4 cup olive oil
Divide the garlic, black peppercorns, allspice berries and bay leaves equally between four pint mason jars. Cut your peppers into rounds, or if pickling whole, slice a slit length-wise down the pepper. Stuff the jars full of peppers.
Combine the vinegars, water, salt and sugar in a sauce pan. Bring to a boil. Whisk to dissolve salt and pepper.
Divide the vinegar solution among the four jars, filling to 1/2” below the rim. Top each jar with a tablespoon of olive oil. Cover the jars with two piece lids.
Process the jars for 10 minutes in a boiling water bath. Store for three weeks before eating. Refrigerate after opening.