© Brigitte Sire
Active Time
N/A
Total Time
30 MIN
Yield
Serves : Makes 2 cups

Tangy, spicy and crisp, these pickled peppers from Zoe Nathan are delicious with cheesy sandwiches or grilled meats. Slideshow: More Pickled Vegetable Recipes

How to Make It

Step

In a small saucepan, combine the vinegar with the water, sugar and salt and bring to a boil, stirring to dissolve the sugar. Remove from the heat and add all of the remaining ingredients; let cool completely. Transfer the peppers and brine to a heatproof 1-pint jar and refrigerate overnight before serving.

Make Ahead

The pickled peppers can be stored in the brine for up to 1 week.

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