This is a very unusual pickle recipe that I got from my dad who claims to have it from a lady that used to babysit me thousands years ago.... He accidentally ran into her last week (after considerable amount of time he still seems to remember her) and was talking pickles with her. (This is not a pick up line, mum :) Right now, there is a pickling season in here (did I mention I was down in Slovakia again?), so preserving and canning is "in" right now. So, when meeting old accuaintancies talking pickles is more inventive than talking weather.
PLUS! This type of small talk is lot more productive, since you happen to learn lots of unusual recipes. Just like:
RAISIN STUFFED CHILI PEPPER PICKLES:
(zavárané feferónky s hrozienkami)
spice ladder: ****
prep time: forever
- big chili peppers
- raisins
- pickling solution (1:1:1 ratio)
- water
- vinegar
- honey
With the help of a long chopstick, stuff the peppers with raisins.
Place into a pickling jar, very tightly.
Combine the ingredients for the pickling solution and bring to boil. Set off the fire and let cool down. Pour into the pickling jars and close tightly. (The lids should be very clean, so I advice you to boil them for a minute to sterilize them).
Place the jars into a big pot, cover with water and bring to boil. Set off the fire and let cool down. Take them out of the water adn store in a dark cool place for about 3 weeks, so the chili peppers soften up. Open and enjoy :-)
This is my contribution to a great event: Waiter, There Is Something In My .... Savory Pickle hosted by The Passionate Cook. Enjoy!!
UPDATE (Oct 10th): I am proud to hear that Joey of 80 Breakfasts decided to re-create my recipe. She adds sage and thyme for extra kick... Look at all her pictures, now that is something. Thanx, Joey. Hope you enjoy them.
38 kommentarer:
Hot and sweet and Tart!! Wonderful!:))
Thanx Asha... I am still waiting to taste it. It needs to soften up a bit...
ah stuffed peppadews! or chillies of any kind... always good in my book!
i love the ones stuffed with fish, but the sweet and spicy combination always works for me, too! thanks for participating!
Looks just delicious...and very unusual! You are so right...talking pickles is much more fun, and much more productive :) I wish there were more foodies in the world...
This sounds pretty interesting. Heat and sweetness.
The Passionate Cook:
Stuffed with fish ? Wow, never heard of that one, gotta check that out. YOu have a recipe ? Thanx a lot for the rpoductive comment. I ll keep that in mind....
Nupur:
There are tons of foodies out there, that is why we keep blogging... Ok, I agree there are much more non-foodies too, but at least we have our "laboratory rats"... :-)
Kevin:
Thanx Kevin... Hot and Sweet that s a very common combo in Indian cuisine, my sister is a biiig fan of that one, even more than myself...
This seems like a easy recipe to try , I had one of those small round peppers ( I dont knoe the name either)It was pickled and syuffed with Hummous and the taste was wonderful, so hopefuly your would be pretty good too and u can make all sort of finger foods with them:-)
X Matin
Dear matin,
thanx a lot for your informative comment. I have never seen pickles with hummus, but it has to be great. i ll try... Wow... I always appreciate strange cooking ideas.
WOW!!! This is an amazing recipe. Cant wait to try it out. It sure should be yumm. But I am real lazy at making pickles. All that storing thing is not for me.
vidim ze sa ti s blogom celkom dari, drzim palce, obcas sem zavitam -mt^def ;)
Shella:
Thanx a lot for your compliment. Stirong and stuff, I understand a big hassle. BU!! Think of all the swľeet and spicy reward... mmmm :)
Mt def:
Dakujeeeeem :-) Dari, dari, len teraz bude pomenej, lebo zacinam pracovat :-) teshiiiim a stav sa obcas, navarim ti :-)
zlamushka, thats very innovative recipe. never herad of raisin stuffed chilli pepper pickle. i am all curious to know hw it tastes...
Hey Sia,
pleasure to have you here and even more to hear froma Spice queen that my humble me can come up with something that you find unusual :-)
Ah! I've found another chile-head! Marvelous recipe; I'm intrigued to know what the honey-raisin-vinegar combo tastes like.
Those peppers..."cascabel" in Spanish I believe...because the dried ones rattle... I've heard them referred to as " hot cherry peppers" in English. Simple pickled ones used to show up frequently on salad buffets years ago here in the states, but nowadays other ones seem more fashionable.
Hi Pelicano,
wow, thanx a lot a lot a lot for your explanation. Cascabel, I ll remember. I am happy you like my blog, keep comming back, hope to surprise you more often ;-)
Raisins in chillies with vinegar/honey brine - wow! That must taste awesome!
thanx Vani,
I am happy you stopped by my kitchen ;-) Feel free to come back for more crazy pickles ;-)
what a lovely recipe, I love sweet and hot together. I am coming over when the pickle is ready. Seriously I am going to try some asap.
It is such a different recipe and the round chillis look delish
Saju:
I am also very serious when I say that if you re ever passing by Sweden, I d love to have you at my dinner table. It d be a lot of fun to compete in the kitchen ;-)
Please, let me know how it went, ok ?
Shankari:
What a beautiful name you have. Does it mean anything ? Those round little ones are actually VERY hot...
Very unusual. Sweet, sour and hot - must be tasting great. I will definitely try this sometime. Have bookmarked it.
thanx, Sec. It would make me extremely happy to see Pickling Queen trying one of my recipes :-)
What a cool (err... hot??) idea!! I love the thought of the raisins with the hot chillies.
When I saw the red pepperono, I thought maybe it was a scotch bonnet...
We were given a jar of habanero stuffed giant green olives last year. I like chillies but even for me those were too hot. But my husband loved them! I've been searching the upmarket shops for another jar to give him but haven't seen them. (Make them myself?? Where on earth would I get the olives?)
-Elizabeth
P.S. Your "Spoonful of Christmas" idea is a very good one.
EJM,
thanx for visiting my blog. Were on Earth (in Canada) would you get olives? Er.... everywhere? ;-) Try the raisins, though. Pickled like this, they wont be too hot, I promise. Sweet always milds down the heat.... And we re talking pickling in honey...
So, you ll participate, then ? (I meant my event)
Sure, olives that are already processed are freely available. But fresh olives? I can't say that I've ever seen them (not that I've looked).
But we're definitely thinking seriously about the raisin stuffed peppers. My husband's eyes lit up when I told him about them.
-Elizabeth
P.S. I hope I'll participate in your "Spoonful of Christmas" - if I can get organized in time. The deadline of 1 November may be tricky - I don't usually start Christmas food gift preparation until December.
Oh Ejm (how do you pronounce this cluster of letters? ;-)
I would love you to try my recipe just to hear how it turns out for you and your chili loving husband. I have one like that at home and each time he comes back from work after he has eaten out at their cantine, he goes: *Honey, can you make it real spicy tonite? I had some bland crap at work today*...
It makes me very happy to hear this, since I dont cook ANYTHING that would not be spicy... I just cant...
And as for the olive part,... hm.. That is a tough one. I dotn think I ve had fresh olives either... Do they even exist? ;-))
I guess you cant pickle with pickled olives, or? Aaah, as I said, that is a tough one...
This looks awesome! I love pickled chilis...but I have never tried them with raisins :) I imagine they taste fantastic as I love sweet and spicy combinations :)
Hi Joey,
thank you. Actually I am still waiting to taste mine (they take time to ripe well)... but I ll post a taste-review as soon as i open them.
Hi Zlamushka -
I can't wait to try this!
Also, fresh olives aren't available for sale, because they're not edible. They're incredibly alkaline, and need to be pickled in acid in order to taste good.
Hi Vicky, wow
thanx a lot for such informative comment. I ll remember that ;-)
Thank you for alerting me to Vicki's note about olives.
I did know that they had to be pickled in some way before eating. I'm pretty sure we read about olives in one of Patricia Wells' books. I believe there was also a recipe for curing olives.
Amazingly, we saw some fresh ripe olives in Italy-town the other day. We didn't buy any though. Maybe next year....
If the fresh olives had been green, we might have considered getting some just to try making chili stuffed olives.
We still haven't tried your raisin stuffed chilli peppers but it is definitely on our list of things to try. I've bookmarked the recipe and when we do try it, we'll be sure come back and rave though.
-Elizabeth
P.S. I never try to pronounce "ejm" but just muffle my voice as I say it so nobody will notice that even I don't know how it's pronounced. ;-)
Ok, I ll stay with Elizabeth, then.
You know, if you ever stumble upon the way of curing fresh olives, please let me know. I would LOVE to read about it...
I so excited to make this...found some jalapenos in the market :) I wanted to add an herb to the mix...what would you recommend? :)
Wow, Joey,
this is really making me happy to hear that you re going for it. Herb, eh? Hm.... If it was me, I would add something that goes with honey. (since that is the unusual ingredient). Honey goes with any herbal tea, right? So my guess would be sage. Or honey mint even better, can you find those? If not, thyme could give a nice touch.
Very interesting suggestion in any case. Please, post about it once you do it, would you? Or let me know, I would be very interested to know more about your experiments with it.
lovely idea. the pickles look gorgeous and i'm sure they'll go well with a lot of food. looking forward to trying this at some stage.
Dear Maybahay,
you re right. Any kind of fried rice or yeah, pretty much anything savory would indeed welcome a nice pickle.. Do try. Others did and loved it. Above update is the proof.
ARQxRa You have a talant! Write more!
kjXIfN The best blog you have!
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