Add an airlock to the top of the jar and set somewhere you can keep an eye on it for a few days. Put a glass fermentation weight on top of the peppers to hold them down. Here comes the part where I have all the fancy gizmos. Pour the now room temperature brine over the pepper rings. I added a pinch of whole cumin seeds to the jar for some extra flavor. Take the brine off the stove and let it cool down so it doesn’t cook the peppers. Whisk while you are heating until all of the salt has dissolved. Put the salt in the water and put it on the stove. If you have a ton of pickles to make just double or triple the recipe using the ratio of 3 tbsp salt per quart. of Salt (I prefer canning salt) with 1 qt. Place the pepper rings artistically into the jar, or just cram them in. You can seed them if you want a bit milder pepper rings but I never do. Slice your Sugar Rush Peach (or whatever) peppers into rings.Ĭut the peppers into rings. Mother Nature takes care of all the hard bits. So there are five steps to this recipe and three ingredients. You lose that crunch and that fruity sweetness that gives the Sugar Rush Peach pepper its name.
They just don’t hold up in a sauce as well as other chili peppers. I know a lot of chili growers that ask all the time what to do with the Sugar Rush Peach peppers and so here is my preferred way to eat them. Reference materials claim 50,000 – 100,000 Scoville units where as a Serrano is from about 10,000 – 50,000 and a Jalapeño is 2,500 – 10,000 although I swear that some of the hottest experiences I’ve had were with jalapeños. Think about as hot as a serrano chili, maybe a bit hotter. They are easy to grow, prolific pepper producers, and have a unique fruity flavor and a spice that is right up my alley. The pickles are a little sour but they retain their flavor and their crunch so that when you add them to anything later they are simply amazing. For these pickles I have some specialized gear but I’ll offer some alternatives for those and you can easily make these at home.
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