I made kimchi a few weeks ago and used fresh Korean red hong peppers in the seasoning. Since I bought these chili peppers in bulk I have a bunch left over. Usually, I stick these in the back of the refrigerator and forget about them. Then, the day comes when I lay eyes on sad, lonely, shriveled peppers. Ugh, I hate that! So, this time I put my recent pickling skills to use! No more waste!
I found an easy recipe to follow by Jennifer at Peanut Butter and peppers. Here is what you will need for the brine:
- 3/4 cup white vinegar
- 3/4 cup water
- 1 Tbsp kosher salt
- 1 Tbsp white sugar
- 1 smashed clove garlic
The Hong peppers are mild in heat, comparable to jalapeno peppers. So, it’s no surprise that my dad would dip them in Ssamjang, a Korean dipping sauce and pop them into his mouth without hesitation. I had about 10 peppers left over from making kimchi. I sliced each down the middle and left the seeds for a little added heat. You can choose to slice the pepper into small discs if you prefer.
First, place all the brine ingredients (minus peppers) into a pot and bring it to a boil. Once the water boils, take it off the heat and add the peppers and let them steep for 15 minutes. Once cooled, place the peppers into a clean jar and pour the liquid over top to cover the peppers. Screw the lid on top and keep the jar in room temperature for 24 hours. The next day, pop it into the refrigerator and enjoy!!!!
The result is a tangy, crunchy, mildly spicy pepper.
I like to dice it up and add it to an omelet, or to a soy dipping sauce for some heat, or as a garnish on tacos. Enjoy!