Sport Peppers Recipe
Sport peppers are small, deliciously spicy peppers commonly used in pickling or as a condiment in various dishes. They offer a vibrant heat and a crunchy texture that enhances the overall flavor profile, especially in Chicago-style hot dogs, where their tangy and spicy nature shines. Here's how to pickle them for a zesty addition to your meals.
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Ingredients
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Pickled Sport Peppers
Method
Pickled Sport Peppers
Prepare peppers
Wash the sport peppers thoroughly under cold running water. Trim the stems if desired, leaving whole peppers intact for a classic look; alternatively, slice peppers into rings or halve lengthwise for quicker pickling and easier serving. If you prefer less heat, remove some seeds using the tip of a small spoon.
Sterilize jar
Place a clean 16-oz (about 2-cup capacity) glass jar and lid in hot soapy water, rinse well, then pour boiling water into the jar to warm and briefly sterilize it. Discard the water and set the jar on a clean towel.
Make brine
In a small saucepan combine 1 cup water, 1 cup distilled white vinegar, 2 tablespoons sugar, and 1 teaspoon kosher salt. Add the 2 smashed garlic cloves, 1 teaspoon black peppercorns, and 1 teaspoon dried oregano. Bring the mixture to a gentle boil over medium heat, stirring until the sugar and salt dissolve. Once boiling, reduce heat and simmer for 1 minute to bloom the spices.
Pack jar
Place the prepared peppers into the warm jar, packing them snugly but without crushing. Tuck the optional fresh dill sprig among the peppers if using.
Pour brine and seal
Carefully pour the hot brine over the peppers in the jar, ensuring the peppers are fully submerged and leaving about 1/2 inch headspace. Use a clean utensil to remove air bubbles. Wipe the rim clean and screw on the lid until fingertip-tight.
Cool and chill
Let the jar cool to room temperature on the counter (about 30–45 minutes). Once cooled, refrigerate. For best flavor, allow the peppers to pickle at least 24 hours; flavor improves over 3–7 days. Refrigerated pickles will keep well for up to 2 months.
Serve
When ready to serve, remove a few peppers with tongs. Drizzle with a little olive oil if desired and sprinkle a pinch of extra dried oregano or crushed red pepper flakes. Use as a condiment on sandwiches, hot dogs, salads, or as a pizza topping.
