Tangy, spicy and crisp, these pickled peppers from Zoe Nathan are delicious with cheesy sandwiches or grilled meats.
Slideshow: More Pickled Vegetable Recipes
1 cup white wine vinegar
3/4 cup water
2 tablespoons sugar
1 teaspoon kosher salt
1/4 pound sweet small red peppers, such as baby bell—stemmed, seeded and thinly sliced
1/4 pound hot red chiles, such as Fresno and cayenne, stemmed and thinly sliced
1/4 cup thinly sliced onion
1 bay leaf
1 garlic clove
1 teaspoon black peppercorns
1/2 teaspoon crushed red pepper
How to Make It
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.
The pickled peppers can be stored in the brine for up to 1 week.
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