peppers | Planted and Enchanted

October 19, 2014
by Chadly con Queso Leave a comment

Brewing, baking and pickling. Oh, my!

We had quite a busy weekend doing things and making stuff. It was incredibly fun. It started with our first batch of lacto-fermented whole grain mustard and ended pickling more garlic than we probably need. Between those two adventures we dry-hopped a batch of our Black IPA and bottled our second Rye Pale Ale as well as pickling, baking and making enough hot pepper mash to set Austin’s collective mouth on fire.

Things are never perfect, but life is pretty sweet at Planted & Enchanted.

Spent Grain Bread

Rye Pale Ale

Pepper, onion and garlic in a raw vinegar and saltwater brine

Green habaneros, Serrano and Jalapeno peppers with garlic and Celtic sea salt make a mean mash

Spicy and daikon radishes pickled in raw cider and saltwater brine. Yum.

Our 14th Austin Anniversary brew, No Regrets Black IPA

August 3, 2014
by Chadly con Queso Leave a comment

Habanero Jelly

If you’ve never tried habanero jelly, you’re in for a treat. The unique flavor and burn of the pepper gets balanced by plenty of sugar, resulting in an incredibly addictive sweet heat. Fantastic on goat cheese, sour dough, ice cream, tortilla chips and just about everything else we’ve tried. Adapted from the great folks at My Pantry Chef at Food52.

You’ll need:
8-9 orange habaneros, preferably from your backyard or farmers market

2 sweet peppers–orange bell and red Italian sweet peppers work well

4 1/2 cups of organic white sugar

3 T pectin

1 t butter

Clean and sterilized canning jars, lids and rings

Boiling water bath

See the full method at Food52

June 4, 2014
by Planted and Enchanted Leave a comment

Pickled Peppers

I can’t remember where we originally found this recipe, but over the years it has become our favorite method for pickling peppers. We like to use them on nachos, tacos, baked potatoes, sandwiches, and anything else that needs a little kick.

Pickled Pepper Slices

1/2 pound fresh jalapenos or serranos, or a mix of each
2 cloves garlic, peeled
1 3/4 cup white vinegar
1 tsp. kosher salt
1/8 tsp. turmeric

Wash peppers and slice into rings about 1/8 inch thick. Placed sliced peppers and garlic into a pint-sized canning jar.

Mix vinegar, salt, and turmeric in a saucepan. Heat to near boiling and pour mixture of peppers in jar. Allow to cool and then store in refrigerator. They peppers will be ready to eat in about five days. They will keep for a few months in the refrigerator.

Planted and Enchanted

A casual blog about sustainability, gardening and life in Central Texas

Tag Archives: peppers

Brewing, baking and pickling. Oh, my!

Habanero Jelly

Pickled Peppers