Uncle Nat’s Pickled Peppers

By Julie Gale

(January 6, 2004) Mother Goose told the story of Peter and the pickled peppers, but in my house, it was my Uncle Nat, and not my husband, Peter, who picked the pickled peppers. Peter married into my family and therefore was not expected to be a talent in the kitchen. He does however have some skill at vegetable gardening, peppers included; but I digress.

Almost every member of my father’s family has enormous talent in the kitchen, and Uncle Nat was no exception. He was also known as Big Nat, so as not to be confused with Little Natie, another uncle. I remember very fondly sitting at his dining room table enjoying the many dishes he prepared from the vegetables he had grown in his garden. Aside from gardening and cooking, Nat truly loved watching his family and friends eagerly devour his creations. His pickled peppers were not to be missed.

The following recipe was given to me by my uncle and is especially good this time of year as there are so many fresh red and green peppers still being harvested.

Uncle Nat’s Pickled Peppers

3 lbs. red and/or green peppers, any mild variety
6 cloves garlic, peeled and sliced
2 Tbs. vegetable oil
2 tsp. salt
3 Tbs. sugar
3 Cups water
2 Cups white vinegar

--------------------------------------------

Char the peppers on the grill, on top of a gas stove, or under the broiler until the skin is nearly black all over. Place the peppers in a large glass bowl and cover with plastic wrap and allow to cool. When cool enough to handle, peel them, but leave the peppers whole. Layer the peppers in the bottom of a glass jar with a tightly sealed lid. Be sure that the jar is large enough to hold all the ingredients. Add all the other ingredients to the jar and seal tightly. Marinate in the refrigerator for two days. It will keep in the refrigerator for about 2 weeks.

Serves 4-6 as a side dish.

This and other family favorites are taught by Julie Gale at her Larchmont cooking school. She can be reached for further information at (914) 834-5353 or by email at PJAZTEGale@optonline.net.

ETHNIC COOKING WITH JULIE GALE

WINTER SCHEDULE 2003-4

Classes will be held at 1 Lancia Lane, Larchmont, and include instruction, lunch or dinner and recipes to take home.

1. Thursday, January 8 – 7-9 PM VEGETARIAN FOODS OF INDIA:
Vegetable Pakoras, Lentil Dal, Homemade Cheese, Pappadums

2. Tuesday, January 20 – 9:30-11:30 AM JEWISH SPECIALTIES:
Chicken in the Pot w/Matzo Balls, Challah, Apple Strudel

3. Thursday, February 5- 9:30-11:30 AM FRENCH CUISINE:
Onion Soup Gratinee, Spinach Quiche, Crepes Suzette

4. Tuesday, February 24- 12:30-2:30 PM CHINESE DELICACIES:
Hot & Sour Soup, Mu Shu Chicken, Spun Apples

5. Tuesday, March 9- 7-9 PM VIENNESE DELIGHTS:
Mushroom Strudel, Chicken Paprikash, Salzberg Souffle

6. Thursday, March 18, 9:30-11:30 AM FOODS OF ITALY:
Osso Bucco, Spaghetti Bolognese, Zabaglione
----------------------------------------------------------------------------------------------------------
CLASSES LIMITED TO 7 STUDENTS, SO REGISTER NOW!
$65 per class or $180 for any 3
Name_________________________
Address____________________________________
Phone & Email____________________________________
Please check off all classes of interest:
1. Jan.8 __, 2. Jan.20 __, 3. Feb.5 __ 4. Feb. 24 __ 5.Mar.9__ 6. Mar. 18_
(Please enclose check payable to Julie Gale)
Return to : 1 Lancia Lane, Larchmont, NY 10538 (914) 834-5353

Email: PJAZTEGale@optonline.net

Julie Gale 834-5353 PJAZTEGale@optonline.net Julie Gale teaches ethnic cooking classes in her home and for the Continuing Education classes at Mamaroneck High School

Print This Page--For best results, highlight text, then print selection
Email this article