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Rye Pickled Peppers

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Posted By: ChefSteph
Posted In:  Miscellaneous
Page Views:  3125 views
Preparation Time:  20 minutes
Cooking Time:  5 minutes

Other Info

Spirit: Cody Road Rye Whiskey


2 handfuls of red peppers. This came out to be about 12 hot peppers for me, if you're using a red bell its probably about 1 pepper, depending on size.
1 cup water
1 cup sugar
1 1/2 cups white wine vinegar
1 1/2 teaspoons (1/2 tablespoon) salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon coriander seed (optional)
1 teaspoon mustard seed (optional)
crushed red pepper to taste (optional, depending on what peppers you get)
3/4 cup Cody Road Rye whiskey


This is what I love about pickles, they're so easy.
Prep the veg, make the brine, pour, cool, refrigerate.

First things first, wash your peppers, then slice them into whatever size pieces you desire, then stash them in a clean glass jar.
If the peppers you got are hotter than you like, remember to cut out the white membrane/ribs (connected to the where seeds attach) because that is where most of the heat is stored.
Take all your spices, salt, sugar, water and vinegar in a pot and heat it to a boil, stirring occasionally to dissolve the salt and sugar.
Let it boil for 2 to 4 minutes to make sure all the sugar and salt is dissolved and the spices have totally infused their flavor into the pickles.

After the brine has boiled, pour your brine over the veg, then add your rye, stirring gently.
Once the bottle is cool enough, put on the cap, give it a gentle shake just to make sure the rye is blended in with the brine, and refrigerate for at least 24 hours.

I'm not suggesting you heat the alcohol with the brine. The reasons for this are many.
Reason 1: Learning is a process.
I don't want to repeat the incident I had with a pot of booze flaming up.
Reason 2: Capsaicin is alcohol soluble.
The Cody Road Rye whiskey will dissolve some of the heat.

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