Pickled Purple Aurora Peppers
Chelsea Mills • August 19, 2020
A unique twist to a traditional jalapeño.
We received these unique little peppers in our CSA box from Huffman's Homestead, so I decided to pickle them using a modified version of this recipe from Andrew Zimmern.
INGREDIENTS
1 cup peppers (great with regular jalapeños), very thinly sliced in rings
1 garlic cloves, peeled
1 shallot, quartered
1/4 tsp dried thyme
3/4 cups rice vinegar
1 1/2 tsp kosher salt
1 /2 cup sugar
DIRECTIONS
Place the jalapeño slices, garlic cloves, shallot and thyme in a heat proof container, such as a mason jar or pyrex container.
Place all the other ingredients in a small pot and boil until the sugar and salt dissolve. Pour immediately over the jalapeños.
Allow the mix to come down to room temperature, cover and refrigerate. Once the jalapeños cool, they’re ready to eat!
Power Up Your Mornings with Cottage Cheese Protein Pancakes
Warm, buttery apple stacks with a cinnamon-sugar twist
Fun weekend breakfast bake
A fluffy, citrus-kissed blueberry Dutch Baby topped with lemon curd
Italian twist on a Frittata bake
A cozy dip for date night
Peanut Butter & Nutella Skillet Cookie: A Dreamy Duo in Every Bite
Mini Cast Iron Skillet Chocolate Chip Cookies: A Sweet Treat with a Special Twist
This recipe I created from looking up various pizza twist recipes. The inspiration comes from the Boston's pizza twists.
From Mario Batali's NY Restaurant BABBO