Pickled pepper

A pickled pepper is a Capsicum pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, often including peppercorns, coriander, dill, and bay leaf.

[6] The flavored brine of hot yellow peppers is commonly used as a condiment in Southern cooking in the United States.

[3][10] 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.

[11] The industrially important hot pepper mash, used in creation of condiments such as salsas, processed meats, hot sauces, dips, marinades, and table sauces, is made of pickled peppers and may be stored for up to three years for aging purposes to produce sharper flavors before further processing.

[21] For Huy Fong Sriracha sauce garlic and sugar are added prior to the fermentation process of the mash.

[citation needed] The Aztec peoples of Mesoamerica were making pickled pepper hot sauces prior to the Spanish conquest.