Spice it Up a Little – Homemade Pickled Peppers
Tomorrow marks a momentous occasion in the Briggs/Limaye Household. Dustin is starting a new job at an engineering firm in Downtown Nashville and I could not be more proud of him. We are both so excited about what this new position means for us as a couple. Not only will it drastically increase our joint income but, more importantly, Dustin will finally have an opportunity to put his new degree to use and get to work in this field of engineering that he is so excited about.
There are, of course, additional perks to this new appointment. First, it means that Dustin and I will FINALLY be on the same work schedule. Dustin will be out of the house at his new post from 8-5 each day (saving the world from flooding one swale at a time,) leaving me to focus on my work during those hours. It means that we will finally get to climb together and train together regularly at the gym during weeknights. Additionally, with no more need to toil away his Saturdays and Sundays at a local taco shop D and I will be able to take last minute get aways to the local rocks that brought us down here in the first place. Additionally, we will, at last, have an opportunity to schedule vacation time together that does not require that one of us will have to forego pay to take said time off, AND that will not need to be fit inside the confines of a school’s semester schedule.
Among all of this excitement Dustin is looking forward to learning the ins and outs of office life at his new company. There are so many questions – from what to wear – to what his new colleagues will be like – to, most importantly, what to bring for lunch. A few month’s back Dustin and I attended our friend Julie’s pig roast. As the pig first came off the flames Julie handed each of us a slice of home made pan de mie and some pickled peppers and sent us down to the freshly rotisseried pig to make – what quickly became the best sandwich I have ever had. Approaching this new endeavor I thought it might be a good idea to try to recreate some of the elements of that meal for Dustin’s lunch this week. It might not be quite the meal that we enjoyed at Julie’s party but hopefully it will bring a taste of home to his days at work.
1 Cup White Vinegar
1/2 Cup Water
1 TSP Kosher Salt
3 TBSP Sugar
1/2 TSP Mustard Seeds
1/2 TSP Pickling Spice
1 Garlic Clove
2 C Hot Peppers, Cut into Rounds
In a saucepan, heat water vinegar, salt and sugar, let the solution come to a boil. In a cleam pint jar, place garlic clive, mustard seeds. pickling spices, and hot pepper strips, pack the peppers in to fit in the container. Fill with the hot brine, leaving about 1/2 inch head space. Let the jar cool before putting it away in the refrigerator. The peppers will keep refrigerated for a week or two and will provide a bit of pep to your sandwiches.