My F&W
quick save (...)
Pickled Summer Peppers
© Brigitte Sire

Pickled Summer Peppers

  • TOTAL TIME: 30 MIN Plus overnight pickling
  • SERVINGS: Makes 2 cups

Tangy, spicy and crisp, these pickled peppers from Zoe Nathan are delicious with cheesy sandwiches or grilled meats.

  1. 1 cup white wine vinegar
  2. 3/4 cup water
  3. 2 tablespoons sugar
  4. 1 teaspoon kosher salt
  5. 1/4 pound sweet small red peppers, such as baby bell—stemmed, seeded and thinly sliced
  6. 1/4 pound hot red chiles, such as Fresno and cayenne, stemmed and thinly sliced
  7. 1/4 cup thinly sliced onion
  8. 1 bay leaf
  9. 1 garlic clove
  10. 1 teaspoon black peppercorns
  11. 1/2 teaspoon crushed red pepper
  1. 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.