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  #1  
Old 08-18-2017, 09:37 PM
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Default What to do with Vinegar Peppers?

I bought these to have with pork chops, but I still have 3/4 of a big jar.

What else can I do with them?

Lee
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Old 08-19-2017, 06:50 AM
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Default Re: What to do with Vinegar Peppers?

Are these green bells?
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Old 08-19-2017, 08:15 AM
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Default Re: What to do with Vinegar Peppers?

one can become well beat up should one suggest 'what they are' - apparently every deli in every town has its own idea of what kind of peppers are (. . . gasp . . .) 'authentic'

often used in Italian style sandwiches - subs/heros/hoagies/zeps

diced to minced use any place calling for vinegar&oil dressing/marinade/etc
or just julienned/diced in green or pasta salads
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Old 08-19-2017, 12:19 PM
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Default Re: What to do with Vinegar Peppers?

Quote:
Originally Posted by ChowderMan View Post
one can become well beat up should one suggest 'what they are' - apparently every deli in every town has its own idea of what kind of peppers are (. . . gasp . . .) 'authentic'

often used in Italian style sandwiches - subs/heros/hoagies/zeps

diced to minced use any place calling for vinegar&oil dressing/marinade/etc
or just julienned/diced in green or pasta salads
I was trying to find out if they were green bell peppers as opposed to some type of chili. This would direct my recommendation for use.
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Old 08-19-2017, 01:20 PM
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Default Re: What to do with Vinegar Peppers?

Pastene Sweet Green Sliced Peppers are green bell peppers, harvested at their sweetest and then preserved to maintain their crunchy texture and flavor. INGREDIENTS:Peppers, Water, Vinegar, Salt, Sodium Metablsulphite, Alum, F.D&C Yellow #5 Food Color,Preserved with 1/10 of 1% Benzoate of Soda.
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Old 08-19-2017, 02:25 PM
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Default Re: What to do with Vinegar Peppers?

Quote:
Originally Posted by ChowderMan View Post
Pastene Sweet Green Sliced Peppers are green bell peppers, harvested at their sweetest and then preserved to maintain their crunchy texture and flavor. INGREDIENTS:Peppers, Water, Vinegar, Salt, Sodium Metablsulphite, Alum, F.D&C Yellow #5 Food Color,Preserved with 1/10 of 1% Benzoate of Soda.
Thanks, that is all I needed to know.

I would mix them in with sliced sweet onions, sliced red/yellow/orange peppers, thin sliced garlic, dried oregano, S&P to taste with a little olive oil spritz. Preferably done on the grill, but a saute pan is fine. Served with grilled Italian sausage, on a bun.
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Old 08-20-2017, 08:45 AM
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Default Re: What to do with Vinegar Peppers?

two good sounding recipes here.
gotta be a member of Cook's Country to get the full recipe tho..


https://www.cookscountry.com/recipes...inegar-peppers

http://blogs.dailyrecord.com/italian...-and-potatoes/
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Old 03-07-2018, 11:18 PM
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Default Re: What to do with Vinegar Peppers?

i'm on board w/ sammiches, lee-- they're so yummy & versatile, too--

we also have them as is in my family-- & prosciutto would pair well w/ them; salt & spice--
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Old 03-08-2018, 10:02 AM
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Default Re: What to do with Vinegar Peppers?

I don't know where I was when all these replies were written, so I'm glad that Luvs bumped up this thread!

I love Dogboa's idea of incorporating vinegar peppers along with grilled fresh sweet peppers and onions for Italian sausage subs! I will definitely do that when the weather gets warmer.

Also love luvs suggestion of adding them to a prosciutto sandwich (have to have provolone, too).

And I printed out one of the pork chop dishes from Cook's Country that Sass linked. Has more stuff in it that I like. I'll try that one right away and post an adapted version of the recipe.

Thanks, everyone!

Lee
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Old 03-10-2018, 09:02 PM
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Default Re: What to do with Vinegar Peppers?

hey, lee-- we all make 4 a family, here--
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Old 03-16-2018, 12:47 PM
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Default Re: What to do with Vinegar Peppers?

Well, I made one of the recipes that Sass posted above and it was great! https://www.cookscountry.com/recipes...inegar-peppers

I had two thick pork chops, I used only one cup of sliced vinegar peppers and I thickened the sauce with a bit of Wondra. Everything else I did as per the recipe. Oh, and I didn't have rosemary (too bad, cuz I love it).

I thought with the peppers and red wine vinegar it might be TOO vinegar-y, but it wasn't.

Even better leftover (I only ate half a chop per meal).

Thanks, Sass!

I still have enough peppers leftover to try both Dogboa's sausage and pepper, and luvs prosciutto and pepper sandwiches.

Lee


Pork Chops with Vinegar Peppers

Ingredients
3 tablespoons sugar
Salt and pepper
4 (8- to 10-ounce) bone-in pork rib chops, 1 inch thick, trimmed
cup all-purpose flour
2 tablespoons olive oil
1 onion, halved and sliced thin
8 garlic cloves, lightly crushed and peeled
2 anchovy fillets, rinsed, patted dry, and minced
1 cup thinly sliced sweet green vinegar peppers
1 sprig fresh rosemary
1 cup chicken broth
cup red wine vinegar
1 tablespoon unsalted butter

Instructions
Serves 4

1. Dissolve sugar and 3 tablespoons salt in 1 quarts cold water in large container. Add chops, cover, and refrigerate for 30 minutes or up to 1 hour.

2. Place flour in shallow dish. Remove chops from brine. Pat chops dry with paper towels and season with pepper. Working with 1 chop at a time, dredge both sides in flour, shaking off excess. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chops and cook until well browned on first side, 5 to 7 minutes. Flip chops and cook on second side for 1 minute; transfer to plate, browned side up.

3. Reduce heat to medium and add remaining 1 tablespoon oil, onion, garlic, and anchovies to now-empty skillet. Cook, stirring frequently, until onion is softened and golden brown, 6 to 8 minutes. Add peppers and rosemary and cook until peppers begin to caramelize, about 5 minutes. Add broth and vinegar and bring to boil.

4. Arrange chops, browned side up, in skillet and add any accumulated juices from plate. Reduce heat to low, cover, and simmer until chops register 145 degrees, 6 to 10 minutes. Transfer chops to serving platter and tent loosely with aluminum foil.

5. Increase heat to high and boil sauce until slightly thickened, about 3 minutes. Off heat, stir in butter and season with salt and pepper to taste. Stir any accumulated juices from platter into sauce. Discard rosemary and spoon sauce over chops. Serve.

Thick chops, browned

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Onions and garlic

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Vinegar peppers added

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Plated, with kabocha squash

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  #12  
Old 03-16-2018, 04:05 PM
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Default Re: What to do with Vinegar Peppers?


Next recipe on the list!
Looks super Lee.
Yup, I'll make it soon.
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