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brine

Pickled Hungarian Wax Peppers

TIME: 20 MINUTES; SERVES: 2 QUARTS

We grow Hungarian Wax Peppers specifically for this recipe. If you can’t find these neon yellow heirlooms at your local farmers’ market, substitute banana peppers, although they pack a little less punch.

These quick pickles are delicious topped on any soup, stew, burger, wrap, egg dish, salad—you name it. The perfect amount of heat, paired with a swift kick of acid, is sure to brighten any dish.

INGREDIENTS

2 pounds yellow Hungarian Wax Peppers (20 - 30 peppers, depending on size)
2 cloves garlic, peeled
4 cups water
2 cups white vinegar
4 tbls. kosher salt
2 tbls. black peppercorns
2 tsp. black mustard seeds

METHOD

  1. If you are very sensitive to hot peppers, wear latex gloves. Wash the peppers and trim off the stem. Slice the peppers into rounds (don’t worry about removing the seeds).

  2. Divide the peppers into 2 clean quart jars. Place 1 clove of garlic, 1 tbls. peppercorns, and 1 tsp. mustard seeds in each jar.

  1. In a medium saucepan, bring the vinegar, water, and salt to a boil, stirring to dissolve. Remove from the heat and let cool slightly. Pour the hot liquid over the peppers to cover.

  2. Seal with a tight fitting lid and refrigerate for at least 2 days before eating. These will keep in the fridge for at least 2 months.

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Turmeric-Brined Eggs with Star Anise & Cinnamon

TIME: 15 MINUTES (not including boiling eggs and overnight brining); SERVES: 1 QUART (~8 eggs)

Living in Pennsylvania, I’ve become very familiar with the classic PA Dutch dish, “Beet Pickled Eggs”. The fuchsia hue is gorgeous, and got me thinking of other ingredients I could use to color boiled eggs, which of course brought me to: turmeric!

Adding a small cinnamon stick and star anise pod kicks up this brine’s game. I love to serve these sprinkled with “everything seasoning” for a fun appetizer, or make pickled-deviled eggs with turmeric mayo.

INGREDIENTS

~8 “9 minute” boiled eggs (or however many you can squish in a jar comfortably)
1 cup distilled white vinegar
2 cups filtered water
2 tbls. kosher salt
2 tbls. black peppercorns
1 small cinnamon stick
2 star anise pods
1 tsp. ground turmeric or 1 tbls. peeled, fresh grated turmeric

METHOD

  1. Peel the boiled eggs and set aside.

  2. Mix remaining ingredients together in a saucepan and bring to a boil, stirring to dissolve the salt. Remove from heat and let cool completely.

  3. Place eggs in a quart jar, and cover with the brine. Let sit in the fridge overnight, shaking every so often.

  4. After you serve the eggs, you can use the brine again to pickle veggies or another batch of eggs.


Recycled brine for Daikon radish, carrot & celery pickles.

Recycled brine for Daikon radish, carrot & celery pickles.