Pickled California Hot Pepper Mix

Pickled California Hot Pepper Mix

Pickled California hot pepper mix is a delightful combination of spicy and tangy pickled vegetables that are perfect as a zesty side dish, a topping for sandwiches, or a spicy addition to your favorite meals. Get ready to set your taste buds ablaze with our mouthwatering Pickled California Hot Pepper Mix! This fiery fusion of zesty peppers and aromatic spices will take your palate on a tantalizing adventure. Inspired by the vibrant culinary traditions of California, where spicy flavors reign supreme, this pickled medley adds a tangy kick to your meals.

At The Spice and Tea Shoppe we offer the finest selection of premium spices, and our recipe for Pickled California Hot Pepper Mix is a testament to the magic of these flavorful ingredients. Bursting with a blend of jalapeños, Serrano peppers, chili peppers, and a dash of red pepper flakes, this mix promises a fiery feast that suits both the bold and the brave.

Ingredients:

1 pound mixed hot peppers - such as jalapeños, Serrano, habanero, scotch bonnet, Thai and bell peppers, sliced or whole
1 large carrot, cut into thin matchsticks or rounds
1 medium white onion, thinly sliced
3 cloves garlic, peeled and thinly sliced
1 1/2 cups white vinegar
1 1/2 cups water
2 tablespoons Kosher Flake Sea Salt, do not use regular table salt
2 tablespoons granulated sugar
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon red pepper flakes (adjust to your desired level of spiciness)

Directions:

Wash and slice the hot peppers according to your preference—keeping them whole, slicing them into rings, or cutting them into halves. Wear gloves while handling hot peppers to protect your skin from the heat and be careful not to touch other areas in your kitchen while working with the peppers.

In a large saucepan, combine the white vinegar, water, pickling salt, and granulated sugar. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the salt and sugar dissolve completely.

While the brine is heating, divide the sliced hot peppers, carrot matchsticks, sliced onion, and garlic evenly between clean, sterilized glass jars.

Add the black peppercorns, coriander seeds, mustard seeds, cumin seeds, and red pepper flakes to the jars, distributing them evenly among the vegetables.

Once the brine has come to a boil, remove it from heat and carefully pour the hot brine over the vegetables in each jar, making sure they are fully submerged. Leave about a 1/2 inch (1.3 cm) of headspace at the top.

Gently tap the jars on a flat surface to release any air bubbles and add more brine if needed to maintain the headspace.

Let the jars cool to room temperature. Then, cover them with lids and store them in the refrigerator.

Allow the pickled California hot mix to marinate in the fridge for at least 24 hours before enjoying. The longer they sit, the more the flavors will develop and the spicier they will become.

Pickled California hot mix will last for several weeks in the fridge. The vegetables will soften slightly over time, but they will still be delicious and spicy.

Note:
This pickled California hot mix is quite spicy, so you can adjust the heat level to your preference by using milder or spicier pepper varieties. Feel free to get creative and add other vegetables like bell peppers or cauliflower florets to the mix. Enjoy the tangy and fiery flavors of your homemade pickled California hot mix as a spicy condiment or a tasty snack. 

Pickled Italian Mixed Vegetables will last for several weeks in the fridge. The vegetables will soften slightly over time, but their delicious flavors will remain intact.

Note:
Feel free to customize this recipe by adjusting the vegetables or spices to your taste preferences. You can also add other Italian herbs like basil, marjoram, or sage to enhance the Mediterranean flavors.