This is the simplest way to let these short-season Spanish peppers shine. While best known for being fried or grilled, this pickled version can be easily saved to enjoy later in the year. These mild peppers are the perfect replacement for pepperoncini for your salads and sandwiches. Or, serve the pickled bite as an appetizer wrapped in your favorite cured meat.
2 pounds Padrón peppers
6 medium garlic cloves
4 cups rice vinegar
2 bay leaves
1 teaspoon coriander
2 tablespoons kosher salt
30 whole peppercorns
Makes 6 pints
Assemble the canning stations as described on pages 5–7, steps 2–4. At the food preparation station, wash the peppers under cold running water. Leave the stems on or trim at the base, if desired. Cut 2 slits in each pepper vertically by inserting a paring knife into the pepper through the middle and into the other side, drawing the blade down; this will keep the peppers from floating. Peel the garlic.
In a large, nonreactive saucepan, combine vinegar, 3 cups of water, bay leaves, coriander, and salt. Bring the brine to a boil over high heat. Once hot and bubbly, turn the heat down to low.
At the filling station, keep the jars and brine hot while filling each jar. Place one garlic clove and five peppercorns into each jar. Pack each jar tightly with peppers, placing them stem-side up and then stem-side down to fill in the gaps, leaving 1 inch of headspace. Use a heat-resistant pitcher to fill the jar with brine, leaving 1/2 inch of headspace. Remove the air pockets by gently tapping the jars on a kitchen towel, add brine if necessary, wipe the rim, and secure the lid. Place the jars in the water bath, covered by 1 inch of water. Once the water is boiling, process for 10 minutes (pages 11–14, steps 7–12).