My F&W
quick save (...)
Spicy Pickled Peppers
© Con Poulos

Spicy Pickled Peppers

  • ACTIVE: 15 MIN
  • TOTAL TIME: 2 HRS 15 MIN
  • SERVINGS: 1 quart
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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.

  1. 12 ounces mixed peppers and chiles, such as bell, jalapeño and serrano, chopped (with seeds)
  2. 1 cup distilled white vinegar
  3. 1 tablespoon kosher salt
  4. 1 teaspoon sugar
  5. 2 teaspoons caraway seeds
  1. 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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    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.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.