Sweet green pasilla peppers in a spicy garlic pickle brine.
The pasilla pepper plants I started this spring are loaded with peppers. Too loaded actually! There are so many that they aren’t growing to full size. I decided to harvest and pickle half the peppers so the plant can put its energy into the other half.
Pasillas are a milder pepper, and the green ones I harvested had no heat. I thought a brine with garlic and a little spice would be good for these peppers. Giving them a flavor similar to pepperoncini.
The brine for this recipe will be delicious for any mild green or yellow pepper. So, use whatever you have available!
Servings 2 quarts
- 1 1/2 cups apple cider vinegar
- 3 tbsp sugar
- 3 cups water
- 3 tbsp salt
- 1 pound pasilla or mild green peppers
- 4 clove garlic smashed
- 1 tsp black peppercorn
- 1/2 tsp chili flake
- In a pot bring salt, sugar, water, and vinegar to a boil. Make sure the salt and sugar are completely dissolved.
- Poke a small slit in the stem part of each pepper. Divide the garlic, peppercorns, chili flake, and peppers between two jars.
- Pour the hot liquid over the peppers and allow to cool before refrigerating. Pickles will be ready in 5-7 days.