Pickled Sport Peppers are a mildly spicy small pepper generally used for things like topping Chicago Hot Dogs or on a relish tray.
Pickled Sport Peppers
By Sue Lau | Palatable Pastime
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Pickled Sport Peppers is my recipe of the day for the blogging event Farmer’s Market Week. A ton of food bloggers will be doing joint postings all week long so be sure to stay tuned.
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For my offering, I have a jar of pickled sport peppers. These small peppers are the type you would put on top of a Chicago Hot Dog, or a relish tray. They are mildly spicy, but can vary to hot depending on the peppers used.
What are Sport Peppers?
Sport peppers are of the type of chile called capsicum annuum. This family grouping included other related peppers such as serrano, jalapeno, bell pepper and others. Although they look similar to Tabasco peppers, they are not the same type.
The spice level on the sport peppers ranges from about 10k-20k Scovilles, which is a heat measurement given to peppers. This rating is similar to that given to serrano peppers. I really do find most sport peppers to be more like a hot wax pepper though.
Where Can I Get Sport Peppers?
I was fortunate enough to grow my own peppers when I found those plants in the Spring. However, they are quite similar to green Indian Kashmiri chillies you can get in Indian and Pakistani markets. Those will look quite like Thai chillies but they are not as hot.
Can I Use Other Peppers?
Yes, you can use the method given here for most fresh peppers. Just keep in mind if you want sport peppers for hot dogs those tend to be small. But you can also use sliced peppers to fit on a bun.
And those shouldn’t be overbearingly spicy. But if you have peppers you need to preserve, you will be able to use them in something, even if not on a hot dog.
For jalapenos I like to do mine in escabeche which will add a little more savory flavor. Check the recipe listed below.
How Many Peppers?
I don’t list a pepper amount since you will use what you have and just make up more brine as you need it to cover the peppers. You can do one small jar up to many large quart jars, depending on what you have.
Here’s more Farmer’s Market Week Recipes
Starter and Smoothie Recipes
- Orange and Greens Salad with Orange Vinaigrette by Magical Ingredients
- Pear Ginger Smoothie by Hostess At Heart
- Pickled Sport Peppers by Palatable Pastime
Side Dishes Recipes
- Cheesy Zucchini Rice by Cheese Curd In Paradise
- Creamed Peas and Potatoes by House of Nash Eats
- Honey Butter Peas by West Via Midwest
- Instant Pot Sweet Potato by Devour Dinner
Main Dish Recipes
- Blackened Salmon with Cucumber, Tomato, Avocado Salad by Lemon Blossoms
- Farmer’s Market Cobb Salad by Our Good Life
- Individual Sausage and Spinach Skillet Frittatas by Family Around the Table
- Peach Smoothie Bowls by SueBee Homemaker
- Stir Fry Chicken with Blistered Green Beans by A Day in the Life on the Farm
- Taco Stuffed Zucchini Boats by A Kitchen Hoor’s Adventures
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Pickled Sport Peppers
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Pickled Sport Peppers
Pickled Sport Peppers
Equipment
- water bath canning equipment
Ingredients
- Sport peppers or other capsicum annuum peppers (around 10k scovilles)
Brine:
- 5 cups white vinegar 5% acidity
- 1 cup water
- 4 teaspoons pickling salt
- 2 tablespoons sugar
- 2 cloves garlic (optional)
Instructions
- Rinse peppers, cut two slits in the side of each and blanch in boiling enough brine to cover for one minute.
- Pack peppers into sterile canning jars and then top up with brine. Make more brine if needed.
- Press down on peppers in liquid to help remove air bubbles.
- Leave half inch headspace in the jars and do a boiling water bath using USDA approved canning methods (for 10 minutes @1000 feet, 15 minutes @ 1000-5000 feet. or 20 minutes for elevations higher than 5000 feet).
- Refrigerate any unsealed jars or if you just do refrigerator peppers without the water bath can.
Notes
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started picking these today wow they are great tasting mild heat , would be great snack dipped in ranch dressing. yummmmmy