The history of peppers goes back almost as far as the history of pickling. Most people think of cucumbers when they hear the word "pickles", and they are indeed the most common pickled vegetable, dating back to 2400 BC. But have you ever tried pickled peppers? Before you react saying “but I don’t like hot food!”, remember that there are many types of peppers, from the very hot Naga Jolokia or Ghost pepper grown in India, to the very mild green pepper found in the vegetable section of your grocery store. Pickled peppers are usually made using the milder varieties of Capsicum peppers.
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.
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.
Whether you like your food very spicy or mild or somewhere in between make it delicious, make it nutritious and make every bite count. That's the goal of the recipes in Flavorful Fortified Food - Recipes to Enrich Life. Each recipe is delicious and packs a wallop of nutrient density in every bite.
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