Preserves and pickles
Walnut and Hot Pepper Pickle
An easy, delicious walnut and hot pepper pickle. Control the heat by using hot or sweet colored peppers. Great with grilled meats and even with mujaddara.
Walnut and hot pepper pickle — incredibly tasty as a side for many dishes and main meals :)
Ingredients
Start here, then move straight into the method.
- 2 cups walnuts
- 2 large peppers — hot or sweet, any available color (red, green, or yellow)
- 10 garlic cloves
- 1 teaspoon coarse salt
- 2 cups olive oil
- 2 tablespoons hot pepper paste (dibs)
Method
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- Coarsely chop the walnuts with a knife.
- Dice the peppers into medium cubes.
- Coarsely chop the garlic.
- Mix the chopped walnuts, peppers, and garlic. Add the coarse salt to taste and the hot pepper paste, then stir to combine.
- Place the mixture into a sterilized glass jar, then pour in the olive oil to fully cover the contents.
- Leave it for 24 hours unrefrigerated to check whether you need to add more oil — the oil must remain above the pickles.Timers: 1440 min
- Store the jars of walnut and pepper pickle in the refrigerator.
- Serve this pickle with any red meat, chicken, fish, and even with raw meat preparations.
- Note: Taste and adjust the salt as needed.
- Walnut and pepper pickle courtesy of a friend and contributor to the site
- For more pickle recipes see Pickled Cabbage
Recipe tags
Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeEgg free
Notes and serving ideas
- Pickled Cabbage
