Sunday, August 4, 2013

Learning to Preserve: Jamaican Pickled Pepper Sauce

My friend brought me a jar of her homemade Jamaican pickled pepper sauce.   The timing was perfect.

I was attempting for what seemed to be the hundredth time trying to learn how to prepare winter collard greens.  My last attempt included adding a bit of this pepper sauce to the pot of greens that were simmering on the stove....And that was beginning of my journey to a decent pot of collards.

I had an abundance of hot peppers this summer from the garden and there was no doubt that I was going to attempt to replicate this hot vinegar sauce.  There is probably a thousand varieties of how this pepper sauce might be prepared based on what vegetables and peppers may be available. This is only one version, and I encourage you to experiment.

There is going to be plenty of opportunities to add this packed flavored vinegar to add subtle heat and flavor. There is a good reason why this is a staple pepper sauce in a Caribbean kitchen-It is because it is so damn good.


A blend of peppers that included jalapeño,  habaneros and a Mexican hot red peppers. Sliced carrot, onion, garlic cloves and fresh thyme sprigs.






A fiery blend of ingredients when brought together gives a kick to everything from grilled meats, legumes, soups, stews, chills and sauces.


Jamaican Pickled Pepper Sauce
Makes approximately 3 quarts
Recipe from Frederica Schmidt

Ingredients:

3 quarts distilled white vinegar

20-25 hot peppers, any variety, (jalapeño, scotch bonnets, cayenne, habaneros)
*note- be extra careful when working with hot peppers.  Wear gloves or plastic bags over your hands, and don't touch your eyes!

2-3 mild peppers, any variety, chopped (bell peppers, banana)
2 carrots, cleaned peeled and sliced into rounds
6 fresh cloves of garlic, peeled and slightly smashed to release the flavors 
2 white onions, sliced thinly in halves
Several fresh sprigs of thyme

Clean, sterilized mason jars

Directions:
1.  Heat vinegar in a saucepan to a simmering boil.

2.  Pack a blend of the peppers, carrots, onion, garlic and thyme into clean sterilized jars.

3.  Pour the hot vinegar over the mixture to about 1/2-inch head space, and seal jars.

4. Process jars in a boiling water bath for 10 minutes.  Remove.  Cool and store in your refrigerator for up to 2 months.

Enjoy!




23 comments:

Angie Schneider said...

Summer stored in the jars :-)) They are so appetizing!

Lea Ann (Cooking On The Ranch) said...

This sounds really good and the jars look so pretty. Adding this one to my "gifts from the kitchen" board. And hoping for a bumper crop of peppers. They're a little slow for me this year.

From the Kitchen said...

These are pleasing to the eye as well as sounding delicious! My mother did collards with a ham hock and finished them with Tabasco. Cornbread on the side.

Best,
Bonnie

Tree Hugger - Suzan said...

For some reason, I'm beginning to enjoy my food with a little more "kick" to it!! this sounds awesome!

That Girl said...

I've always wondered what pickled peppers are. Ever since Peter Piper first picked them.

Big Dude said...

Those are some pretty jars of peppers - way to go.

Pam said...

Looks nice and easy!

suhaina aji said...

wow.. love the medly of colours..looks fantastic

From Beyond My Kitchen Window said...

Oh boy these look good. I bet they would be delicious on a sub.

Michelle said...

Wow. This really looks great and would be so good in so many different things!

Sam @ My Carolina Kitchen said...

When I was small, a friend of my parents made something very similar to this. My father put it on everything. Thanks for the recipe Velva.
Sam

We Are Not Martha said...

These look so beautiful! I might even use them just for decor :) Seriously though, they'd be the perfect gift!

Sues

Jenn S said...

Love pickled peppers, there's so many great uses for them.... Plus, you the jars are so colorful and lovely :)

Nammi said...

My mum loves chillies maybe this would make the prefect birthday present for her

Ramona JapaneseRedneck said...

I love the way they look.

Rambling Tart said...

This sounds absolutely brilliant!! As soon as I'm able to eat peppers again I definitely want to make this. :-)

Mary Bergfeld said...

This is a terrific recipe to have on file. It will be put to good use. Have a great day. Blessings...Mary

Pam said...

Pretty, pretty and bet it tastes great too! I haven't made pickled peppers in ages, but will be soon after seeing this! Thanks for the recipe!

Chris said...

I have to try this the next time I make jerk chicken and festival buns.

Dining Alone said...

I am pickling some jalapenos right now! I love all the colors in yours.

Karen said...

So pretty! I pickled some peppers last year and they were great.

Rachel Cotterill said...

I've never seen this style of preserve before. They look great :)

Anonymous said...

Do you cut the hot peppers or leave whole

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