© Con Poulos
Active Time
15 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 1 quart

There's a mix of sweet and spicy peppers and chiles in this quick pickle from F&W's Kay Chun, but if you don’t like a lot of spice, keep the hotter chiles to a minimum. Slideshow: Pickled Vegetables

How to Make It

Step

Put the peppers and chiles in a 1-quart mason jar. In a medium saucepan, combine 1/2 cup of water with the vinegar, salt, sugar and caraway seeds. Stir over low heat until the sugar dissolves. Pour the brine over the peppers and chiles and let stand until cool, about 2 hours.

Make Ahead

The pickles can be refrigerated for up to 1 week.

Serve With

Grilled sausages or steak.

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