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Rye Pickled Peppers

Prep Time20 minsCook Time5 minsCategory
Spirit
 Cody Road Rye Whiskey
Ingredients
 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 ½ cups white wine vinegar
 1 ½ tsp (1/2 tablespoon) salt
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp coriander seed (optional)
 1 tsp mustard seed (optional)
 crushed red pepper to taste (optional, depending on what peppers you get)
 ¾ cup Cody Road Rye whiskey
Directions
1

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

2

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.

3

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.

4

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.

Ingredients

Spirit
 Cody Road Rye Whiskey
Ingredients
 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 ½ cups white wine vinegar
 1 ½ tsp (1/2 tablespoon) salt
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp coriander seed (optional)
 1 tsp mustard seed (optional)
 crushed red pepper to taste (optional, depending on what peppers you get)
 ¾ cup Cody Road Rye whiskey

Directions

Directions
1

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

2

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.

3

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.

4

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.

Rye Pickled Peppers
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