© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Chef #928625
Servings: About 6 cups
These are very easy and versatile. You can use them any way you'd use other pickled peppers. The best part is the pickled walnuts and garlic — they are spicy, sour, and awesome. Adapted from Growing up in a Korean Kitchen by Hi Soo Shin Hempinstall.
2 pounds whole jalapeños or 2 pounds korean bell peppers, preferably a mix of green and red
5 garlic cloves, thinly sliced
6 walnuts, thinly slivered
1 tablespoon coarse sea salt
4 tablespoons honey
1 ½ cups rice vinegar
1 cup water
Wash peppers well and dry, leaving them whole. Stack stem side up in a large mason jar, packing them in tightly. Thinly slice the garlic and walnut and place on top of the peppers. Mix all remaining ingredients in a pot and boil for about 3 minutes, and pour the mixture over the peppers while still boiling.
Let cool at room temperature.
If the peppers are not completely submerged in liquid, add more rice vinegar to cover them. Screw on the lid tightly .
Ferment for 2 to 5 days at room temperature. This will take less time in warm weather,and longer in cooler weather. After peppers have marinated for a few days, store in the refrigerator