There are two large jars of dill pickles in my fridge, at the ready, for rounds of pickle shots. A remnant of an early summer thing. At least I think that’s why Danny got the jars.
But until we break out the vodka for a round or two (it’s never just one, is it?), well, we’ve also got these quick pickled peppers. We’ve been piling them high onto sandwiches with bread slathered in creamy goat cheese or tossing a handful into a salad.
I keep finding baskets of these mini bell or sweet peppers at the market, and I can’t resist them. Recently we stuffed them with chorizo and baked them, but they also make really pretty pickles.
I’m on a mason jar bender, using them for my morning iced coffee (until this growler gives out) or to carry snacks to the office. And I want my fridge to be filled with jars of homemade stuff. We’re on our way with these pickled peppers, and I’d like to add bourbon pickled jalapeños soon, thanks to this book. What are your favorite vegetables or fruits for pickling? There are also a lot of ideas in this book.
p.s. we finished the first jar of these pickled peppers and are left with the brine… I’m thinking it could contribute to a cocktail. What do you think?
quick pickled peppers
These are easy to make and keep in your fridge for about 2 weeks, making sandwiches and salads all the better.
3/4 cup water
3/4 cup distilled white vinegar
3 tablespoons sugar
1 tablespoon kosher salt
2 to 4 garlic cloves, coarsely chopped
about 12 ounces small bell peppers, sliced into 1/4-inch thick rings
Add water, vinegar, salt, and garlic to a medium saucepan and bring to a boil. Stir in the sliced peppers and remove from heat. Let mixture cool for 10 minutes.
Carefully transfer the peppers to clean jars and cover each with half of the vinegar mixture. Seal the jars and refrigerate until ready to serve, up to 2 weeks.
Makes enough to fill two 8-ounce jars. Adapted from allrecipes.com.