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Pickled chili peppers or pepperoni

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Ingredients for 1 servings:

  • 300 g chili pepper(s) or pepper, fresh
  • 100 g shallot(s)
  • ½ liter tarragon vinegar
  • ½ liter of water
  • 6 tsp salt
  • 4 tsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash the chili peppers, trim the stems, and pierce several times with a toothpick to allow the liquid to seep in. Peel the shallots, bring the vinegar and 1/2 liter of water, sugar, and salt to a boil. Bring the chili peppers and shallots to a boil in the liquid once, remove from the pan, and fill jars. Bring the liquid to a boil again and pour it over the chili peppers while still hot. The chili peppers must be completely covered by the liquid. Seal the jars and store in a cool, dark place. Let stand for at least 4 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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