Photo by Lara Ferroni
This recipe is good with a number of different kinds of peppers, but for us, green jalapeños top the list. These stuffed peppers just feel like they belong aside a taco.
- 2-3 medium carrots, julienned
- 6-8 cloves garlic, grated
- 3 tablespoons crumbled dried oregano
- 1 teaspoon cumin seed, freshly ground
- 2 pounds medium-sized hot peppers (red or green jalapeños, Fresnos, Hungarian wax, or round peppers like cherry bomb)
- 2 tablespoons whole coriander seeds
- 1 tablespoon whole mustard seeds
- 1-2 quarts brine (2 quarts unchlorinated water with 4 tablespoons salt)
Yield: About 1 1/2 quarts
- Combine the carrots in a bowl with the garlic, oregano, and cumin.
- Use a jalapeño corer to remove the stems and seeds from the peppers. Stuff the whole peppers with the carrot mixture. Combine the coriander and mustard seeds in the bottom of a jar, and pack the peppers tightly in, wedging them under the shoulder so they’ll stay submerged in the brine.
- Pour in enough brine to cover the peppers completely. If the peppers float up above the brine, use a grape leaf or other weight to keep them submerged. Screw down the lid tightly. (Leftover brine will keep in the fridge for 1 week; discard thereafter and make a new batch, if needed.)
- Place the jar on a plate and set aside to ferment for 7 to 14 days. Burp the jar as needed to allow any built-up carbon dioxide to escape, and make sure the vegetables stay under the brine. If needed, top off with reserved brine solution to keep the vegetables covered.
- You will start to see changes in about 5 days. As the peppers ferment, the brine will get cloudy; this is when you can start to taste-test your pickles. If they’re not sour enough, allow to ferment longer while continuing to monitor the brine level.
- When they’re ready, transfer the pickles to the refrigerator; they will keep for 6 to 10 months.
Excerpted from Fiery Ferments © by Kirsten K. Shockey and Christopher Shockey with photos © by Lara Ferroni. Used with permission from Storey Publishing.
Kirsten K. Shockey and Christopher Shockey regularly appear at Mother Earth News Fairs, which feature money-saving hacks, health-boosting remedies, and environmental strategies from leading experts and entrepreneurs around the country.