Pickled Padron Peppers in Sweet Spicy Vinegar - Pickled Peppers

Disclaimer: Like I said in the video, this is an experiment. Try this at your own risk!

[barbryll]

This is exactly what I was looking for!
I have some shoshito peppers that honestly could be a doppelganger for the Padron pepper. I planted 5 plants and wow!! These are super prolific, and I'm fixin' to pickle some!
If you grew some and not sure how to eat a cast iron pan hot hot....small amount of veg oil (not olive oil ..it burns too quickly) toss in your peppers and move them around and let them sear for a few min.
Then transfer to a nice plate and squish a generous amount of lime juice and sprinkle sea salt.
Seriously delicious 😋 eat them whole ..the stem is what you hold on to.

[fadetounforgiven]

As someone who lives some 30 miles or so away from Padron, the village from this kind of peppers comes from, I think those peppers in the video are already quite large for this variety. As you've shown in another video (nice one as well, except nobody, I mean, nobody dips these peppers into mayo or whatever around here, it's just fry them, salt them, eat them all the way) they are usually smaller, like half the size of those in the video.

There's no particular problem with that, but there are two main differences, one being that, though it's subjective, smaller ones kind of taste better than bigger ones. And bigger ones are more likely to have that extra spiciness you mentioned in the other video. By the way, most people around here eat them completely, except for the stem, seeds and all.

Thank you!

P.S. They say, though in our own Galician tongue, around here that "peppers from Padrón, some are spicy hot, and some are not".

[MattSimmonsSysAdmin]

Oh wow, just found this from FOREVER ago. I think Chef John was the one in the hieroglyphics instructing Max Miller how to make ancient bread on Tasting History. Thanks for continuing to rock the cooking instruction, Chef!

[evilPandora]

I have 2 pots full of beautiful gypsy peppers and i can't wait to try this

[enburst]

thats really cool actually. i never really thought about doing home canning. It was something my mom and grandma used to do but i never really cared at the time. This might be something im interested in

[davedanger]

Do you think this recipe would work for Shishito peppers? I think they have a similar skin thickness...

[scottmiller]

That brine would make a KILLER Martini!!!!

[tuca]

you're the man, chef! best (food)wishes from Brazil!

[Glegend]

hey chef john I was just wondering what culinary school did you go to seems like they did a good job teaching you because everything you make is so awsome

[chuyton]

I like how your recipes have recipes for the recipes inside of the recipe:)

[JuanchoMan]

the first people who commented didnt even watch the whole video, they just wanted thumbs up

[BDDuran]

UGH! Why don't you have a show on TV!!! YOU SHOULD!

[Fernando-oxmo]

Chef John, hello. I am wondering if you would advise using this technique to pickle regular sweet red peppers? Where I live I haven´t seen Padrón Peppers. Thank you so much!

[noobman]

omg that looks awsome :D and can u write a book of cooking and all your tips and sell it :D

[ashenfox]

My grandfather makes a version of this with red chilies and hot banana pepper and he lets it sit for months to build its spicyness.

[neurocosm]

I am wondering what the brine tastes like. It seemed like a lot of sugar? When it comes to pickles, I am not into sweet ones, but I do love dill pickles, or sours, garlicky, and so on. I am imagining pepperoncini's are done the same way? :)

[Polite_Cat]

looks nice like those decorative vegetable bottles..you could make your own for cheap with different colorful vegetables..hmm

[Andy]

When I turn on 720p and press fullscreen button I feel that im there with Chief John

[melonbarmonster]

Just add some quality soy sauce to the brine and you got a Korean version of this. So freakin delicious especially when you've grown your own peppers.

[captphil]

chef John,
a small poke with a knife will allow those peppers to that air
looks like a nice recipe!