Quick Pickled Peppers

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

This recipe is quick and comes together easily. We don’t bother processing the jars for shelf stability, which means these pickles live in the fridge. They’ll last a couple of months, and if you’re like us, they’ll be eaten before then.



Ingredients:

  • Assorted peppers- bell peppers, banana peppers, Anaheims, jalepeños, serranos, whatever you’ve got (although padrones don’t pickle well, so don’t include them in this recipe)
  • Sherry vinegar, or whatever vinegar you like
  • Fresh garlic
  • Whole black peppercorns
  • Sea salt
  • Sugar
  • Other ingredients for flavor, like bay leaves, coriander seed, cumin, mustard seeds, curry powder etc.



Equipment

  • 1 or more Mason jars, with lids, large enough to hold your peppers
  • 1 to 2 quart measuring pitcher
  • 1 saucepan/stockpot to heat liquid

Method

  1. Cut up your peppers and pack them into the jars. Small peppers can go in whole, medium peppers can be halved so they keep their shape, larger peppers can be cut into pieces that will fit nicely in your jars.
  2. To each jar, add a couple of lightly crushed cloves of garlic.
  3. Add water to the jar(s), enough to cover the peppers.
  4. Pour the water back into the measuring pitcher, and make a note of how much water it took to cover the peppers.
  5. Discard half of the water, and replace it with vinegar.
  6. For every cup of liquid you have, add 1 tablespoon of sugar, and 1 teaspoon of salt.
  7. Bring the liquid just to a boil. Pour the hot liquid over the peppers, pressing them down to make sure they’re covered.
  8. Put the lids on the jars, let them sit out to cool, and then store in the fridge. They’ll be very tasty the next day, but they’ll be even better in a week.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

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Darnell Lamont Walker leading Rituals Writing Workshop
Quick Pickled Peppers
Category:
Food

This recipe is quick and comes together easily. We don’t bother processing the jars for shelf stability, which means these pickles live in the fridge. They’ll last a couple of months, and if you’re like us, they’ll be eaten before then.



Ingredients:

  • Assorted peppers- bell peppers, banana peppers, Anaheims, jalepeños, serranos, whatever you’ve got (although padrones don’t pickle well, so don’t include them in this recipe)
  • Sherry vinegar, or whatever vinegar you like
  • Fresh garlic
  • Whole black peppercorns
  • Sea salt
  • Sugar
  • Other ingredients for flavor, like bay leaves, coriander seed, cumin, mustard seeds, curry powder etc.



Equipment

  • 1 or more Mason jars, with lids, large enough to hold your peppers
  • 1 to 2 quart measuring pitcher
  • 1 saucepan/stockpot to heat liquid

Method

  1. Cut up your peppers and pack them into the jars. Small peppers can go in whole, medium peppers can be halved so they keep their shape, larger peppers can be cut into pieces that will fit nicely in your jars.
  2. To each jar, add a couple of lightly crushed cloves of garlic.
  3. Add water to the jar(s), enough to cover the peppers.
  4. Pour the water back into the measuring pitcher, and make a note of how much water it took to cover the peppers.
  5. Discard half of the water, and replace it with vinegar.
  6. For every cup of liquid you have, add 1 tablespoon of sugar, and 1 teaspoon of salt.
  7. Bring the liquid just to a boil. Pour the hot liquid over the peppers, pressing them down to make sure they’re covered.
  8. Put the lids on the jars, let them sit out to cool, and then store in the fridge. They’ll be very tasty the next day, but they’ll be even better in a week.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Quick Pickled Peppers

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

This recipe is quick and comes together easily. We don’t bother processing the jars for shelf stability, which means these pickles live in the fridge. They’ll last a couple of months, and if you’re like us, they’ll be eaten before then.



Ingredients:

  • Assorted peppers- bell peppers, banana peppers, Anaheims, jalepeños, serranos, whatever you’ve got (although padrones don’t pickle well, so don’t include them in this recipe)
  • Sherry vinegar, or whatever vinegar you like
  • Fresh garlic
  • Whole black peppercorns
  • Sea salt
  • Sugar
  • Other ingredients for flavor, like bay leaves, coriander seed, cumin, mustard seeds, curry powder etc.



Equipment

  • 1 or more Mason jars, with lids, large enough to hold your peppers
  • 1 to 2 quart measuring pitcher
  • 1 saucepan/stockpot to heat liquid

Method

  1. Cut up your peppers and pack them into the jars. Small peppers can go in whole, medium peppers can be halved so they keep their shape, larger peppers can be cut into pieces that will fit nicely in your jars.
  2. To each jar, add a couple of lightly crushed cloves of garlic.
  3. Add water to the jar(s), enough to cover the peppers.
  4. Pour the water back into the measuring pitcher, and make a note of how much water it took to cover the peppers.
  5. Discard half of the water, and replace it with vinegar.
  6. For every cup of liquid you have, add 1 tablespoon of sugar, and 1 teaspoon of salt.
  7. Bring the liquid just to a boil. Pour the hot liquid over the peppers, pressing them down to make sure they’re covered.
  8. Put the lids on the jars, let them sit out to cool, and then store in the fridge. They’ll be very tasty the next day, but they’ll be even better in a week.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

< Back to all Journal posts

Darnell Lamont Walker leading Rituals Writing Workshop
Quick Pickled Peppers
Category:
Food

This recipe is quick and comes together easily. We don’t bother processing the jars for shelf stability, which means these pickles live in the fridge. They’ll last a couple of months, and if you’re like us, they’ll be eaten before then.



Ingredients:

  • Assorted peppers- bell peppers, banana peppers, Anaheims, jalepeños, serranos, whatever you’ve got (although padrones don’t pickle well, so don’t include them in this recipe)
  • Sherry vinegar, or whatever vinegar you like
  • Fresh garlic
  • Whole black peppercorns
  • Sea salt
  • Sugar
  • Other ingredients for flavor, like bay leaves, coriander seed, cumin, mustard seeds, curry powder etc.



Equipment

  • 1 or more Mason jars, with lids, large enough to hold your peppers
  • 1 to 2 quart measuring pitcher
  • 1 saucepan/stockpot to heat liquid

Method

  1. Cut up your peppers and pack them into the jars. Small peppers can go in whole, medium peppers can be halved so they keep their shape, larger peppers can be cut into pieces that will fit nicely in your jars.
  2. To each jar, add a couple of lightly crushed cloves of garlic.
  3. Add water to the jar(s), enough to cover the peppers.
  4. Pour the water back into the measuring pitcher, and make a note of how much water it took to cover the peppers.
  5. Discard half of the water, and replace it with vinegar.
  6. For every cup of liquid you have, add 1 tablespoon of sugar, and 1 teaspoon of salt.
  7. Bring the liquid just to a boil. Pour the hot liquid over the peppers, pressing them down to make sure they’re covered.
  8. Put the lids on the jars, let them sit out to cool, and then store in the fridge. They’ll be very tasty the next day, but they’ll be even better in a week.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Quick Pickled Peppers

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

This recipe is quick and comes together easily. We don’t bother processing the jars for shelf stability, which means these pickles live in the fridge. They’ll last a couple of months, and if you’re like us, they’ll be eaten before then.



Ingredients:

  • Assorted peppers- bell peppers, banana peppers, Anaheims, jalepeños, serranos, whatever you’ve got (although padrones don’t pickle well, so don’t include them in this recipe)
  • Sherry vinegar, or whatever vinegar you like
  • Fresh garlic
  • Whole black peppercorns
  • Sea salt
  • Sugar
  • Other ingredients for flavor, like bay leaves, coriander seed, cumin, mustard seeds, curry powder etc.



Equipment

  • 1 or more Mason jars, with lids, large enough to hold your peppers
  • 1 to 2 quart measuring pitcher
  • 1 saucepan/stockpot to heat liquid

Method

  1. Cut up your peppers and pack them into the jars. Small peppers can go in whole, medium peppers can be halved so they keep their shape, larger peppers can be cut into pieces that will fit nicely in your jars.
  2. To each jar, add a couple of lightly crushed cloves of garlic.
  3. Add water to the jar(s), enough to cover the peppers.
  4. Pour the water back into the measuring pitcher, and make a note of how much water it took to cover the peppers.
  5. Discard half of the water, and replace it with vinegar.
  6. For every cup of liquid you have, add 1 tablespoon of sugar, and 1 teaspoon of salt.
  7. Bring the liquid just to a boil. Pour the hot liquid over the peppers, pressing them down to make sure they’re covered.
  8. Put the lids on the jars, let them sit out to cool, and then store in the fridge. They’ll be very tasty the next day, but they’ll be even better in a week.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team