Primotalii Pickle Chips
Jay Gleaton
10
10 minutes
10 minutes
American
Pickle
What do I do with the crazy super-hot peppers that I'm growing? Well here is the first in a series of my go-to recipes that are not hot sauce. I hope you enjoy these fiery quick pickle chips that are absolutely amazing on burgers and sandwiches.
The Primotalii is what I'm going to grab out of the garden today. This is a hybrid pepper that is a genetic mix of a 7-pot primo and a fatalii pepper. These peppers flavor is a bold blend of floral and fruity notes that tastes and smells fiery, delivering a heat that ranges from 1.8 to 2.2 million SHU. One of the hottest in the world. This is the pepper that I grow for the heat. It has a better flavor than the more popular carolina reaper and I personally think it's prettier.
Ingredients
Pickling cucumbers (or other smaller cucumber with less seeds than the giant ones you get in the store)
1 Super Hot Pepper (primotalii for me)
2 Sprigs Fresh Dill
2 Cloves Garlic (crushed)
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2 Cups White Vinegar
1 cup water
1 Tbsp, Salt
6 Black Peppercorns
15 Corriander seeds
½ tsp Mustard Seeds (I like black)
Directions
Slice cucumbers into pickle chips. I used a mandolin set to 1/8th inch. Wearing gloves cut a super hot pepper in half and stuff a quart jar with the pickle chips and the garlic and dill.
Combine all the brine ingredients in a pan and bring to a roiling boil for 2 minutes.
Carefully pour the hot brine over the cucumbers in the jar filling up to ¼ inch from the top (leave a little space). Put your top on and let them cool on the counter for 3 or 4 hours before putting them in the refrigerator overnight. Your pickles will be ready to eat the next day but I like to wait 3 or 4 days for the full heat of that pepper top permiate. Eat within 2-3 months.
