Pickled Peppers

 I wrote an intro I'm gonna put in here when I get to the computer to upload it because I'm literally a dog pile row now. It'll be the picture that I post for social media. I've been putting pickled in food since Hannie showed me the recipe at Mercato. This week after we ate so much at Thanksgiving were talking about pickled peppers.

   My usual quick google search tells me that pickled peppers originated in Aztec time frame. Back then they were called curtido. It's a type of lightly fermented cabbage relish from Central America, that was adapted into pickling different local peppers. During the Spanish conquest this technique was taken back to Europe and was adopted by Italy which is where pepperoncini and the American pickles and peppers.

   I first learned how to make pickles from my grandpa and aunt. Grandpa would make what’s known as refrigerator pickles that aren't canned, and my aunt would make sweet pickles that are canned. Canned pickles have a longer shelf life but grandpa's pickles never lasted long enough to be canned. The pickled peppers didn't come in until I was at Mercato. My first week was basically a trial run where I had to make pickled peppers the first time. The recipe was simple but tedious. I had to thinly slice like six pounds of mini sweet peppers. Turns out they used the peppers in like 2 or 3 different dishes. So I found the mandolin and got to work. It turns out I set a new record that day; it was broken a year later.

   You don't have to make pickles at home because there are so many different varieties in the supermarket already. They've been canned and have a pretty long shelf life if you don't refrigerate them. The temperature in the fridge makes canned pickles turn soggy quickly. If you decide to make pickles at home, these are the ones you refrigerate.

  The benefits of pickles go further than just their taste. They help with your digestion, blood sugar, replenishing vitamins minerals and antioxidants, and can help muscle cramps. I believe some of those benefits are from the pickle liquid as well so I'll have to do more research and get back to you when I get a chance.

   Until then let me tell yall the easiest way to pickle peppers, cucumbers, or whatever you'd like. The sweet version  is to add equal parts sugar and your vinegar of choice. I say that because there's so many types of vinegar it's going to have to be a blog all it's own. I think that'll be next week maybe with a quick salad dressing recipe. Anyways once the sugar dissolves and your peppers are cut add the pickling liquid to the peppers, let them cool and refrigerate. A simple dill pickle recipe is a few tablespoons of sugar and salt, equal parts water and vinegar and a pinch of red pepper flakes, garlic, and a big handful of dill. Boil and add cut cucumbers.

   As always if you have any questions, comments, or concerns please reach out to me commenting below or emailing me... Be Blessed!!!