Pickled pepper

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A jar of pickled peppers Pickled peppers.jpg
A jar of pickled peppers

A pickled pepper is a Capsicum pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, often including peppercorns, coriander, dill, and bay leaf. [1] [2]

Contents

Common pickled peppers are the banana pepper, the Cubanelle, the bell pepper, sweet and hot cherry peppers, the Hungarian wax pepper, the Greek pepper, the serrano pepper, and the jalapeño. [3] They are often found in supermarkets alongside pickled cucumbers.

Pickled sliced jalapeños are also used frequently for topping nachos and other Mexican dishes. [4] [5] These peppers are a common ingredient used by sandwich shops such as Quiznos, Subway, and Wawa. Pickled peppers are found throughout the world, such as the Italian peperoncini sott'aceto and Indonesia's pickled bird's eye chili, besides the already-mentioned American and Latin American usages. [6]

The flavored brine of hot yellow peppers is commonly used as a condiment in Southern cooking in the United States. [7] [8] [9]

Information

To achieve the best results and minimize the risk of botulism, only fresh blemish-free peppers should be used and vinegar with acidity of at least 5%; reducing the acidic taste can be achieved by adding sugar. [3] While larger peppers are sliced up to be pickled, smaller peppers are often placed into the pickling solution whole; however, they still require slits so that the vinegar can penetrate the pepper. [3] [10] To avoid botulism it is recommended that pickled pepper products be processed in boiling water if they are to be stored at room temperature; improperly processed peppers led to the largest outbreak of botulism in U.S. history. [3]

As with pickled cucumbers, there are multiple ways of pickling peppers. The most common is as above, pickling in an acidic brine and canned; next is quick-pickled or refrigerator pickling, which skips the canning step and requires the peppers to be stored in the refrigerator as mentioned above. For lacto-fermented pickled peppers, vinegar is omitted from the salty brine; instead, Lactobacilli convert the sugars of the peppers into lactic acid. Such fermented pickled peppers are often used to make hot sauce. At less than 3% acid, fermented pickled peppers are highly perishable if not canned. [11] [12] Sweet pickling with sugar and acid yields "candied" peppers, as for the jalapeños known as "cowboy candy". [13] [14] Cowboy Candy with added pineapple is referred to as Cowgirl Candy or Tropical Cowboy Candy. [15] Pickled peppers are often made into relishes. [16]

In Mexico most peppers sold are pickled. [11]

Pepper mash

The industrially important hot pepper mash, used in creation of condiments such as salsas, processed meats, hot sauces, dips, marinades, and table sauces, is made of pickled peppers and may be stored for up to three years for aging purposes to produce sharper flavors before further processing. Its Harmonized System Code is 0904.2073. [17] In the Caribbean the majority of hot peppers produced are processed into a pickled mash prior to further processing. [17]

Tabasco sauce is created by creating a pepper mash with the salt and the peppers, which then undergoes lacto-fermentation for up to 3 years before additional vinegar is added and after mixing; the pulp and skins are strained out. [18] GraceKennedy produced 660,000 kilograms (1,460,000 lb) of hot pickled pepper mash in Jamaica in 2014 up from 325,000 kilograms (717,000 lb) in 2013 from local Jamaica farmers, in 2012 most production in Jamaica by GraceKennedy of hot pickled pepper mash for use in hot sauces was imported from Costa Rica. [19] This was part of a joint effort by the Jamaican ministry of agriculture and GraceKennedy to increase mash production in Jamaica with a new facility, and decrease dependence on imported peppers through a series of 16 pepper nurseries. [20] Texas Pete's hot pepper mash is pickled for two years from Cayenne peppers, while Frank's RedHot is aged for 7–12 months. [21]

For Huy Fong Sriracha sauce garlic and sugar are added prior to the fermentation process of the mash.[ citation needed ]

The Aztec peoples of Mesoamerica were making pickled pepper hot sauces prior to the Spanish conquest. [22]

See also

Related Research Articles

<span class="mw-page-title-main">Condiment</span> Substance added to food for flavour

A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavour, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner.

<span class="mw-page-title-main">Mixed pickle</span> Pickles made from a variety of vegetables mixed in the same pickling process

Mixed pickles are pickles made from a variety of vegetables mixed in the same pickling process. Mixed pickles are eaten much like other pickles: in small amounts to add flavor and to accent a meal. Mixed pickles appear in many different world cuisines.

<span class="mw-page-title-main">Chow-chow (food)</span> Relish

Chow-chow is a North American pickled relish.

<span class="mw-page-title-main">Pickling</span> Procedure of preserving food in brine or vinegar

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

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<span class="mw-page-title-main">South Asian pickle</span> Pickled varieties of vegetable and fruit

South Asian pickle is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, pachadi or noncha, achaar, athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai.

Trappey's Hot Sauce is an American brand of hot sauce that was originally produced by the New Iberia, Louisiana-based company Trappey's Fine Foods, Inc. Trappey's was purchased by B&G Foods in 1997. Trappey's makes Red Devil Cayenne Pepper Sauce, Bull Louisiana Hot Sauce, Indi-Pep Pepper Sauce, Chef Magic Jalapeño Sauce, Trappey's Cut Okra, Trappey's Creole Okra Gumbo, Trappey's Cocktail Okra and pickled jalapeños.

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<span class="mw-page-title-main">Atchara</span> Pickle made from grated unripe papaya popular in the Philippines

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<span class="mw-page-title-main">Pickled cucumber</span> Cucumber pickled in brine, vinegar, or other solution

A pickled cucumber – commonly known as a pickle in the United States and Canada and traditionally a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.

<i>Jangajji</i> Korean pickled vegetable dish

Jangajji (장아찌) or pickled vegetables is a type of banchan made by pickling vegetables. Unlike kimchi, jangajji is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.

Chinese pickles or Chinese preserved vegetables consist of vegetables or fruits that have been fermented by pickling with salt and brine, or marinated in mixtures based on soy sauce or savory bean pastes. The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes. As of now, there are more than 130 kinds of pickles.

<span class="mw-page-title-main">Pickled fruit</span> Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar

Pickled fruit refers to fruit that has been pickled. Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.

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<span class="mw-page-title-main">Encurtido</span> Pickled vegetable dish from Central America

Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of various vegetables, such as onion, peppers such as jalapeño, carrot and beets, among others, pickled in vinegar brine and typically prepared so the vegetables remain crunchy and firm to the bite. When used as a condiment, it is added to many various dishes to add flavor. It is typically served cold.

References

  1. ↑ "Making Pickled Peppers at Home". Ext.colostate.edu. 2012-08-03. Retrieved 2012-08-24.
  2. ↑ "How to Make Your Own Home Pickled Peppers (complete directions with photos)". Pickyourown.org. 2012-04-23. Retrieved 2012-08-24.
  3. 1 2 3 4 Hill, M.; Kendall, P. "Making Pickled Peppers at Home". Colorado State Extension. Retrieved 18 August 2015.
  4. ↑ "Taco Bell® | Volcano Nachos". Tacobell.com. Archived from the original on 2013-06-29. Retrieved 2012-08-24.
  5. ↑ "Jalapeño Pepper Division - COMEXA FOODS". Comexa.com. Archived from the original on 2016-03-28. Retrieved 2012-08-24.
  6. ↑ THOMPSON, SYLVIA. "A Peck of Pickled Delights : Hot and Sweet Peppers Take the Plunge". LA Times. Retrieved 18 August 2015.
  7. ↑ "Southern Kitchen". Southernkitchen.blogspot.com. 2005-04-23. Retrieved 2012-08-24.
  8. ↑ "Texas Pete Products - Pepper Sauce". Twgarner.com. Retrieved 2012-08-24.
  9. ↑ "Pepper Sauce | Lauri Jo's Southern Style Canning". Local Market South. Retrieved 2012-08-24.
  10. ↑ "Pickled Hot Peppers". National Center for Home Food Preservation. Retrieved 18 August 2015.
  11. 1 2 Hui, Y.H., ed. (2006). Handbook of food science, technology, and engineering. Boca Raton, Fla. [u.a.]: CRC Press. pp. 182:4–13. ISBN   978-0-8493-9849-0.
  12. ↑ McGreger, April (24 September 2009). "Home pickles made easy–and delicious". Grist. Retrieved 18 August 2015.
  13. ↑ Lanphier, Loretta. "Pickled Jalapeno Peppers & Cowboy Candy Recipes". Exhibit Health. Retrieved 18 August 2015.
  14. ↑ "Candied Jalapenos". Foodie with Family. Retrieved 18 August 2015.
  15. ↑ "Smoky Cowboy Candy (Candied Jalapeños)". Our Little Homestead. 2020.
  16. ↑ "Let's Preserve Peppers". University of Maine Extension. Retrieved 18 August 2015.
  17. 1 2 "Hot Pepper Project Phase I Market Research on the Viability and Export Potential of the Regional Hot Pepper Industry" (PDF). Caribbean Export Development Agency. Retrieved 18 August 2015.
  18. ↑ "How We Make Original Red Sauce". Tabasco. Retrieved 19 August 2015.
  19. ↑ BENNETT, KARENA. "Manufacturers should work more closely with Jamaican farmers". Jamaica Observer. Retrieved 19 August 2015.
  20. ↑ "Govt pushes rice and pepper mash production". Jamaica-Star. Retrieved 19 August 2015.
  21. ↑ "FRANK'S® REDHOT® Cayenne Pepper Sauce". rb. Retrieved 19 August 2015.
  22. ↑ Olver, Lynne. "FAQs: Aztec, Maya, & Inca foods and recipes". The Food Timeline . Retrieved 18 August 2015.
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