The culinary philosophy of The Inn at Honey Run focuses on regional and seasonal ingredients that are presented simply and respectfully. House made items are another very important part of what we do in our kitchen. Almost everything produced by our staff is made within the confines of our kitchen. This recipe is an example of a technique we are utilizing currently. Pickling is one of the oldest food preservation techniques. With summer coming, this is a great way to extend the life of summer produce and add a pop of flavor to your table. This pickle brine can be used for a myriad of vegetables. Once the vegetables are pickled, you can can them or store them in your refrigerator. If refrigerated, they have a shelf life of 2 weeks.
Pickled baby sweet peppers
24ea. Baby sweet peppers or bell peppers
1 qt. water
1 tbsp kosher salt
2 oz. rice vinegar
½ tsp. whole coriander
1 pinch red pepper flake
1 tsp. dry mustard
2 cloves crushed garlic
½ tsp. whole peppercorn
4 dill stems
Bring the brine ingredients to a boil
Add the peppers, simmer for 2 minutes then turn off
2 responses to “Chef’s Recipes – June 2013”
Never thought to use baby peppers or even other vegies. Will be trying this soon – thank you!
This comment is for a roasted pepper compote recipe that the Chef treated us with at dinner while while I was visiting the inn in May. I just wanted to thank him for the recipe. I made it last weekend using a red pepper instead of a yellow pepper and it was delicious! I brought some into work and everyone enjoyed it. Yes Chef, I’ve passed your recipe around. Didn’t have the watermelon radish to put it on but it worked out great with pita chips. Thanks again!