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

Sue Lau

4.74 from 15 votes

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Course Pantry Staples

Cuisine American

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

From the kitchen of palatablepastime.com

Keyword pickled peppers

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