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
BRINE:
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.
