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 

Kay Chun
August 2014

Gallery

© Con Poulos

Recipe Summary

active:
15 mins
total:
2 hrs 15 mins
Yield:
1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The pickles can be refrigerated for up to 1 week.

Serve With

Grilled sausages or steak.