If you pickle your own peppers you can choose the type of pepper and mix varieties to balance the heat factor. I like to mix my peppers using about 75% hot peppers to 25% sweet peppers. This combination results in a very colorful mixture with exciting flavors that challenge the palate but not be too hot for guests. Last year I also combined an unusually large crop of Rocoto peppers ((Quechua:ruqutu) with an equally large crop of tender pole beans. The peppers were seeded but I did add about 5 or 6 seeds per jar for extra kick. Yum! It makes my mouth water to think about it, and I can't wait for our next crop next summer!
Commercially processed pickled peppers usually include banana, Hungarian, serrano, japeño and Greek peppers. They are used in cooking as part of a dish, as garnishes, as accompaniments, or for the brave at heart as an appetizer. Do you have a favorite pickled pepper recipe? You can post it in our comments section to share with our readers.
Aside from the enjoyment of eating, are there any other reasons to eat pickled peppers? I think so. Hot or chili peppers contain the phytochemical Capsaicin believed to be instrumental in disease prevention. It has been shown to fight cancer, provide pain relief, prevent sinusitis and relieve congestion, help fight inflammation, soothe intestinal diseases, help burn fat and lose weight and protect the heart.