Pickled Martynia with Hot Peppers Recipe

This pickled Martynia recipe results in a sweet-and-sour pickle that has been in American cookbooks for nearly two centuries.



Winter 2014-15

  • Pickled martynias are quite an old-time treat that began appearing in American cookbooks in the 1840s.
    Photo courtesy of www.RareSeeds.com

Yield: 2 Pints

The following recipe for pickled Martynia will yield a pleasantly sweet-and-sour pickle. If you like a little more smokiness than what you may get from common habanero peppers, try adding one or two tablespoons of powdered chipotle peppers, or if you can get them, cumari peppers come from the jungles of Brazil; botanically speaking, they are cousins of the better known habaneros. However, Cumari peppers are small, yellow and shaped like berries, yet their intensely hot, smoky flavor is unique and much appreciated in Brazilian cuisine. Pickled martynias any way you want them are quite an old-time treat which began appearing in American cookbooks in the 1840s, so in a sense this recipe combines something old with something new. If you do not like hot peppers, simply leave them out.

 Learn more about Martynia and how to grow it in the article Pickled Martynia with Hot Peppers.


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