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A pickled pepper is a ''Capsicum'' pepper preserved by pickling. This process usually involves submersion in a brine of vinegar and salt water with herbs and spices, including peppercorns, coriander, dill, and bay leaf. Common pickled peppers are the banana pepper, Cubanelle, Bell Peppers, sweet cherry, the Hungarian wax pepper, the Greek pepper, the serrano pepper, and the jalapeño. They are often found in supermarkets alongside pickled cucumbers. Pickled sliced jalapeño peppers are also used frequently for topping nachos and other Mexican dishes. These peppers are a common ingredient used by sandwich shops such as Quiznos, Subway, and Wawa. Pickled peppers are found throughout the world such as the Italian ''pepperoncini sott'aceto'' and Indonesia's pickled bird-eye chile, besides the already mentioned American and Latin-American usages. The flavored brine of hot yellow peppers is commonly used as a condiment in Southern cooking in the United States. == Information == To achieve the best results and minimize the risk of botulism, only fresh blemish free peppers should be used and vinegar with acidity of at least 5%, reducing the acidic taste can be achieved by adding sugar. 〔 While larger peppers are sliced up to be pickled smaller peppers are often placed into the pickling solution whole, however they still require slits so that the vinegar can penetrate the pepper. 〔(【引用サイトリンク】url=http://nchfp.uga.edu/how/can_06/pickled_hot_peppers.html )〕〔 To avoid botulism it is recommended that pickled pepper products be processed in boiling water if they are to be stored at room temperature, improperly processed peppers led to the largest outbreak of botulism in U.S. history. 〔 La Costeña started by selling pickled jalapeños. 〔(【引用サイトリンク】url=http://www.vilore.com/brands/lacostena/ )〕 As with pickled cucumbers there are multiple ways of pickling peppers. The most common is as above, pickling in an acidic brine and canned; next is quick pickled or refrigerator pickling which skips the canning step and requires the peppers to be stored in the refrigerator as mentioned above; then there is lacto-fermented pickled peppers, vinegar is omitted from the salty brine, instead lactobacilli convert the sugars of the peppers into lactic acid, such fermented pickled peppers are often used to make hot sauce, at less than 3% acid fermented pickled peppers are highly perishable if not canned; Finally there is sweet pickling with sugar and acid to make 'candied' peppers; for the case of Jalapeños known as 'Cowboy Candy'. 〔(【引用サイトリンク】url=http://www.foodiewithfamily.com/candied-jalapenos/ )〕 Pickled peppers are often made into relishes. 〔(【引用サイトリンク】url=http://umaine.edu/publications/4043e/ )〕 In Mexico most peppers sold are pickled. 〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pickled pepper」の詳細全文を読む スポンサード リンク
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