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
12 ounces mixed peppers and chiles, such as bell, jalapeño and serrano, chopped (with seeds)
1 1/2 cups distilled white vinegar
1 tablespoon kosher salt
1 teaspoon sugar
2 teaspoons caraway seeds
How to Make It
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.
The pickles can be refrigerated for up to 1 week.
Grilled sausages or steak.
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