Photo by Eva Kolenko
Italian Style Marinated Peppers
Feel free to substitute with mushrooms, artichokes and cardoons as well as other peppers. Don’t exceed the total amount of oil; it will change the total acidity of the vegetable.
4 pounds red peppers, such as Carmen or Marconi, stemmed, halved lengthwise, seeded
2 tablespoons olive oil
Sea salt, to taste
2 cups white vinegar
1 cup bottled lemon juice
½ cup infused olive oil*
¼ cup pickling salt
½ cup thinly sliced onions
4 cloves garlic
4 teaspoons dried oregano
Heat oven to 400 F. Line a sheet pan with silicone pad or parchment paper, place peppers cut side down, drizzle with uninfused oil and sprinkle lightly with sea salt. Bake until the peppers begin to soften, 8 to 10 minutes; cool.
In a nonreactive pan, heat vinegar, lemon juice, infused oil and pickling salt to a boil; remove from heat.
Divide peppers, onions, garlic and oregano evenly among 4 pint-sized canning jars. Add pickling solution, leaving a small amount of headroom. Gently press peppers down with a spoon and seal tightly. Pickle at room temperature for 24 hours and then refrigerate. Peak pickle: 1 week.
Spiced Pickled Grapes
This sweet pickled fruit doesn’t require blanching, but the pickling time is longer. The method also works for smaller, tougher-skinned fruits; try blueberries, cherries or gooseberries.
3 cups cider vinegar
2 cups cannabis-infused brown sugar*
2 cups of water
12 ¼-inch slices fresh ginger
6 whole star anise
4 cinnamon sticks
2 bay leaves
¼ cup Sichuan peppercorns
¼ cup coriander seeds
2 pounds red or green grapes, stemmed
In a large, nonreactive pan, combine vinegar, brown sugar, water, ginger, star anise, cinnamon and bay leaves; heat to boil, stirring often. When sugar is dissolved, cover and reduce heat; simmer 5 minutes. With a slotted spoon, remove ginger, anise, cinnamon sticks and bay leaves.
Evenly distribute 1 tablespoon peppercorns and coriander seeds in four 1-pint, sterilized canning jars. Pack tightly with grapes and add pickling solution, leaving a small amount of headspace. Seal tightly; pickle at room temperature for 24 hours and then refrigerate. Peak pickle: 1 month.
Recipe by Christina Ward