Healthy Food Chart

Name: Jerry C.
Email: XXX
Message: Looking for a recipe for Pickled peppers(goat horn) preserved in oil.
State: Washington

Our Chef Silvia’s Answer:

Hi Jerry,

I found your question so interesting, especially since you’re using a little known pepper such as goat horn. Some say it’s Hungarian, some Italian, and others Asian. Regardless where it comes from it’s a hot pepper resembling the chili pepper. However, as I’m sure you know, most pickling recipes have you preparing a hot vinegar brine and simply pouring it over the peppers (or whatever is being pickled) then placed in a sterilized jar. You however want to marinate them in oil and that’s a different story.
I make pickled eggplant, with a hot vinegar brine that is poured over the eggplant (or boiled in it) and cooled. Then I squeeze out the vinegar until the eggplant is almost dry and then add the oil, spices, etc. I think this is what you want to do with the peppers. If so, follow my recipe for the eggplant and simply substitute the peppers. Let me know if this is what you’re looking for and if so, how it works for you.

Pickled Eggplant

INGREDIENTS:
2 long firm, relatively thin Italian eggplant (they are much better than fat ones which tend to be quite seedy)
2 teaspoons kosher or sea salt
1 cup white vinegar
2 cups water
3 – 4 cloves garlic, finely minced
? cup flat leaf Italian parsley, minced
1/2 – 1 teaspoon red pepper flakes
1 red or yellow bell pepper, julienne

PREPARATION:

Slice the eggplant lengthwise in ? inch slices and cut the slices into thin ? inch strips
Layer the strips in a colander and mix with the salt. Place the colander in the sink, put a dish on top of it, and put something heavy on top of the dish to weigh it down. This helps to release the bitter juices.
After an hour or so, squeeze the eggplant between the palms of both hands. Squeeze out as much of the liquid as you can. This further removes the bitter juices.
Take a large pot and put in the eggplant. Cover with the water and vinegar (or any ratio of 2 cups water to 1 cup vinegar–depending on how much eggplant you have).
Bring to a boil. As soon as it boils, shut the heat off and allow the eggplant to cool in the water.
In a large bowl place the minced garlic, chopped parsley and pepper. Remove the eggplant from the pot and again squeeze as much water out of it as you can before placing it in the bowl with the other ingredients. Pour in some extra virgin olive oil (at least a cup) and a 1/4 cup of vinegar. Stir well. Place the eggplant in a jar (I use Mason jars), pressing down to remove any air. Leave about an inch at the top, and pour in more olive oil if needed so that all the eggplant is submerged. Cover with a lid and refrigerate.

As long as the eggplant stays submerged in oil, it will be good for many months. In fact, it just gets better the longer it marinates. Simply check and adjust the seasoning after it’s had a chance to marinate a day or two and remember to leave it out of the refrigerator for ten minutes or so before serving (the oil coagulates in the frig). Serve it with some fresh, rustic bread and it makes a delicious impromptu appetizer or snack whenever you want it.