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Peter picked a peck of cubanelles, then he pickled them.

Hi everyone, it's been a coon's age since I last updated any recipes to the site and I apologize. But mi jefe, Ben, reminded me that now is the best time for us to share with you our favorite meals made with products we grow-a crazy idea, right?

This particular recipe focuses on the cubanelle pepper, a beautiful light yellow-green pepper with a sweet-tangy crunch. I find that it adds a bright burst of color and flavor to sandwiches, salads, tacos, and relishes without even being pickled. But pickling increases its shelf life, which is great for any customer in the canning frame of mind.

3 opportunities to pickle, stuff, or grill

Because I am not talented enough to create recipes by myself that I would actually eat, the credit for this jewel goes to Robin Gagnon of Blommi.com, a website for and by mothers who call themselves "foodies." For the whole blog and more great recipes, please visit their site at: http://blommi.com/quick-pickled-cubanelle-peppers-recipe/. 

 

Since we do not grow as many cubanelles as jalapenos, make sure that you ask our market staff when the cubanelles will be at market. Generally, late July through August. If you don't want to both with slicing them, cut either end off of the pepper and stuff it with cheese. Any cheese. You can't make a mistake there. Then grill them. Another thing that is impossible to ruin-I once ate pork fat that may have been several weeks old off of my parent's girll and I am still alive. It was also delicious.

Back to the peppers though, here is the short version of the recipe directly copied and pasted and cited-take THAT MLA!

Ingredients:

4 large Cubanelle Peppers (washed)

2 cups distilled white vinegar

2 1/2 cups water

1/4 c. kosher salt

1/2 tsp. minced garlic

Preparation:

1. Microwave the water in a large bowl, until close to a boil (approx. 6-7 minutes, but time will vary) `

2. While the water is heating, slice the peppers into1/4 inch rings.

3. Place the peppers and garlic in a container which has a lid.

4. Add the salt and vinegar to the hot water, stir to dissolve the salt.

5. Pour over the peppers.  Allow to cool, then cover.

6. Try after 2 hours, allow to set up to 4 hours at most.  Remove from brine.

7.  The pickled Cubanelles can go directly into a recipe, or can be stored in a sealed container in the refrigerator for up  to a week.

 

Thanks to women like Robin, you can make the most out of a delicious pepper that we at 3 Springs grow! 

Cheers,

Alana


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