Greek Food, Cooking and Recipe Community

Making yummy pickled Greek peppers

1 - 7 of 7 Posts
nm1999

nm1999

Active member
These are the types of peppers you'll find in Americanized Greek salads. I like to add them in sandwiches and put them in my Greek charcuterie boards. This is the recipe! The longer you marines them in a jar, the better
  • 20 - 30 thin peppers, such as Anaheim peppers, about 3 inches long, stems trimmed to 1/4 inch long
  • 3 tablespoons coarse grained salt
  • Water, enough to cover the peppers
  • 5 cups red wine, apple cider vinegar, white vinegar or spiced vinegar (any flavor)
Piperies-Mikres-Toursi-720x480.jpg
 
  • Like
Reactions: Hash
nm1999 said:
These are the types of peppers you'll find in Americanized Greek salads. I like to add them in sandwiches and put them in my Greek charcuterie boards. This is the recipe! The longer you marines them in a jar, the better
  • 20 - 30 thin peppers, such as Anaheim peppers, about 3 inches long, stems trimmed to 1/4 inch long
  • 3 tablespoons coarse grained salt
  • Water, enough to cover the peppers
  • 5 cups red wine, apple cider vinegar, white vinegar or spiced vinegar (any flavor)
View attachment 729
Click to expand...
Nice, you mentioned Anaheim peppers.....I have been there, what a trip that was...our peppers here in Thailand are to rocket fuel!! ??....so very hot....I try to mellow them in vinegar and lots of olive oil and sometimes in Balsamic vinegar too.... Your recipe sounds nice.... Please say Hi to Anaheim if you are from there for me !!❤️❤️
 
  • Like
Reactions: tomipark
Hash said:
Nice, you mentioned Anaheim peppers.....I have been there, what a trip that was...our peppers here in Thailand are to rocket fuel!! ??....so very hot....I try to mellow them in vinegar and lots of olive oil and sometimes in Balsamic vinegar too.... Your recipe sounds nice.... Please say Hi to Anaheim if you are from there for me !!❤️❤️
Click to expand...
Some peppers that I've bought are so hot that I have to take out the seeds with gloves before cooking with them!!
 
  • Like
Reactions: Hash
tomipark said:
Some peppers that I've bought are so hot that I have to take out the seeds with gloves before cooking with them!!
Click to expand...
Even after taking the seeds out they are so hot!...The hottest peppers I have ever eaten were in Antigua in the Caribbean.... just unbelievable!!!.... stinging tongue for hours afterwards... Kalley Mera!..?
 
  • Like
Reactions: blopez34
Hash said:
Even after taking the seeds out they are so hot!...The hottest peppers I have ever eaten were in Antigua in the Caribbean.... just unbelievable!!!.... stinging tongue for hours afterwards... Kalley Mera!..?
Click to expand...
Caribbean peppers are super spicy, was it a scotch bonnet??
 
  • Like
Reactions: Hash
Don't know what they are called, they were bright red and yellow colours, little tubby and round.... Perfect antibiotics???!❤️,but it was when the Hurricane Higgins struck Antigua,I was there just a few days afterwards....( To see what a hurricane does is a Jaw dropping experience,same as Tsunami here in Thailand,we went to see the aftermath and donate some money! ❤️... Kalley Mera..
blopez34 said:
Caribbean peppers are super spicy, was it a scotch bonnet??
Click to expand...
 
These are ALWAYS in American-Style Greek salads. I don't mind it, they're delicious. Thank you for the recipe!
 
1 - 7 of 7 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top