The Pickle 25 · No. 4 of 25

1. No.4Photo: Mama Lil's

   Peppers, beans and more

   Mildly Spicy Peppers in Oil

   From Mama Lil's · Seattle, Washington · @mamalilspeppers

   Pickled, then in oil●○○A little heat$24 a jar

   Sweet-hot goathorn peppers, pickled and then packed in oil. A Seattle cult item that cooks keep in the fridge door and put on everything.

   The jar that makes a sandwich taste like a deli made it. Chop them, spoon the oil on too, and stop thinking about it.

   Eat it withPizza after it comes out of the ovenAn egg sandwichMozzarella and bread

   Order from Mama Lil's ↗More from Mama Lil's ↗

   Chef's quick version

   Quick pickled peppers in oil

   30 min, then 1 day · makes 1 pint · Pickle first so they keep their tang, then drain and cover with oil so they turn silky. Fresno or Hungarian wax peppers work.

   Save to my recipes

   You need

   • 10 oz (280 g) Fresno, Hungarian wax or banana peppers, sliced into ¼-inch rings
   • ¾ cup (180 ml) white wine vinegar
   • ¼ cup (60 ml) water
   • 2 tsp kosher salt
   • 2 tsp sugar
   • 2 garlic cloves, thinly sliced
   • ¾ cup (180 ml) olive oil, more to cover
   • ½ tsp dried oregano

   How to make it

   1. Bring the vinegar, water, salt and sugar to a boil. Add the peppers, bring back to a simmer, then turn off the heat.
   2. Let them sit in the hot brine for 20 minutes, then drain well (keep a spoonful of brine).
   3. Pack the peppers into a clean pint jar with the garlic and oregano.
   4. Add the spoonful of brine and pour in oil to cover completely.
   5. Refrigerate overnight. The oil firms in the fridge; let the jar sit out 10 minutes before using. Keeps 2 weeks.

   Chef's own quick version, in our words. It isn't Mama Lil's's recipe: for the real thing, order the jar.

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Mama Lil's didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.