Fabulous Cajun Pickles
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
8 cups cold water
1/2 cup kosher salt
2 Tbsp. distilled white vinegar
2 tsp. pickling spice
1-1/2 tsp. Cajun seasoning
1-1/2 tsp. chili powder
1-1/2 tsp dried Italian herb seasoning
3/4 tsp. whole black peppercorns
3/4 tsp. cayenne pepper
3/4 tsp. ground cumin
8 cloves garlic, peeled and minced
50 small kirby pickling cucumbers (about 4 pounds), each about the size of an index finger, well scrubbed
10 cherry peppers, quartered
2 jalapeno peppers, thinly sliced (don’t seed)
1/4 large sweet white onion, thinly sliced
4 clean quart jars (or 8 pint jars) with lids andbands
In a 2-quart measuring cup, measure out the water and stir in the salt, vinegar and seasonings until the salt dissolves. Stir in the garlic.
Pack the cucumbers and equal parts of cherry peppers, jalapenos and onion into the jars. Ladle in the spiced brine and cover the vegetables. Screw on the lids and let the pickles ferment at a cool room temperature for 3 days. Refrigerate them for another 5 days, until they are ready to eat. They will keep up to 3 months, refrigerated.
Makes about 4 quarts.
Recipe from the Pickle People, wholesalers in Long Island, N.Y.