Ingredients:
- 1 lb fresh piquanté peppers
- 1 tbsp kosher salt
- 1.5 cups apple cider vinegar (5% acidity)
- 0.5 cup filtered water
- 1.25 cups granulated white sugar
- 2 cloves garlic, smashed
- 1 tsp whole black peppercorns
- 0.5 tsp mustard seeds
- 1 dried bay leaf
- 1 small piece of ginger, peeled
Instructions:
- Wash your 1 lb fresh piquanté peppers thoroughly. Cut the stem end off each pepper and use a small spoon or your thumb to scrape out all the seeds and white ribs. Note: This is where most of the heat lives, so be thorough if you want them sweet.
- Place the cleaned peppers in a bowl and toss with 1 tbsp kosher salt. Let them sit for 20 minutes until the peppers look glossy and a little liquid pools at the bottom. This step is crucial for maintaining that firm texture we want.
- In a medium stainless steel saucepan, combine 1.5 cups apple cider vinegar, 0.5 cup filtered water, and 1.25 cups granulated white sugar. Stir over medium heat until the sugar has completely dissolved and the liquid is clear.
- Drop in 2 cloves smashed garlic, 1 tsp whole black peppercorns, 0.5 tsp mustard seeds, 1 dried bay leaf, and the piece of peeled ginger. Bring the mixture to a simmer for 5 minutes until the kitchen smells spicy and sweet.
- Add the salted peppers (discard the extra salt liquid) into the boiling brine. Cook for only 2 minutes until the peppers turn a slightly darker shade of red. Do not overcook them, or they will lose their snap!
- Remove the pan from the heat and let the peppers sit in the hot liquid for 10 minutes. Note: This allows the flavors to penetrate the flesh without the heat breaking down the cell walls.
- Using a slotted spoon, pack the peppers into clean glass jars. Pour the hot brine over the top, ensuring the peppers are completely submerged. Leave about half an inch of space at the top.
- Let the jars sit on the counter until they reach room temperature. Seal them tightly and move them to the fridge. Wait at least 24 hours before eating for the flavors to fully marry.