I read Marc Matsumoto's blog "No Recipes" (and you should too! His recipes are amazing!) and one day I received a post about "Grapefruit Pickled Peppers" and was very intrigued. I read through the recipe and I had to try the method immediately. This method makes a very crisp, marinated pepper that you can eat right out of the jar. Marinating the peppers in a citrus juice "cooks" the peppers as the acid will break down the fibers a little bit. I have been eating these peppers almost everyday in an afternoon snack salad. I hesitate to call these peppers "pickles" because technically they are not pickles, so I call them "marinated" peppers.
In Marc's recipe, he uses grapefruit juice but I had some orange juice from making the Carne Asada, so I stuck to his method but used orange juice instead. I also didn't have any fresh cilantro on hand. Knowing that cilantro has a peppery flavor, I used dried celery and peppercorn that I had. I also didn't have lemon juice on hand so I used a dried lemon rind with the pepper.
Orange Marinated Red Pepper
Adapted from Pickled Peppers Recipe of No Recipes
Yield: 1 quart
2 cups Orange Juice
1 teaspoon dried celery
2 Tablespoon kosher salt
1 teaspoon peppercorn
1 dried lemon rind
1 bay leaf
2 red bell pepper
- In a large bowl combine orange juice and kosher salt
- In a quart jar add the dried celery and peppercorn.
- Slice the pepper and stuff it in the quart jar. Stuff the bay leaf and dried lemon rind in with the peppers. Pour the orange juice over the peppers. Cover and refrigerate. Use within 2 weeks.