In America, we call pickled serranos "sport peppers". Not sure why. They're most famously included in Chicago-style hot dogs, but are delicious eaten all kinds of ways. I eat them plain, chop them onto frozen pizzas, homemade salsa, gazpacho, etc. This same recipe would work with jalepenos, banana peppers, cayenne, habaneros ...whatever. I grew these organically in my garden, but you could buy them fresh at the store too.SEYMOUR BEER-BRINE SPORT PEPPERS
Yield: 70 oz, I got 3 pint jars and 5 half-pint jars
2.2 lbs freshly picked serrano chilis, destemmed and pricked
qty 2 large carrots, peeled and julienned
qty 1 red onion, thin-sliced lengthwise
5.5 cups beer, I used Civil Life Czech Pilsner
2.5 cups vinegar
4 Tbsp coarse salt
2 Tbsp garlic powder
2 Tbsp whole black peppercorns
2 Tbsp brown sugar
qty 3 bay leaves
Prep jars, lids, funnel. Quickly parboil chilis, carrots and onions to sanitize. Boil brine 5 min, stirring well. Fill jars with sport pepper mix, pour-in brine leaving ½ inch headspace. Tighten lids, place in boiler at least 5 min to process. Remove and place on drying rack/towel to cool.
Fed up with just drinking your homebrew? Post here if you want to talk about using beer in food recipes! Or if you just want to share something about food.
4 posts • Page 1 of 1
- It's definitely Lock In Time
- Posts: 6358
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Civil Life Brewing Co, Saint Louis, Missouri, USA.
there is a lot on the netClibit wrote:Interesting cheers. First I've heard of beer brine.
found this one look good