Perfect Pickled Peppers


I love pickled anything.  Who doesn't, really? As a kid, I would eat pickled asparagus straight out of the Costco-sized jar while watching TV and I could easily polish off a jar of pickles in a weekend.  However, as much as I love pickled foods, I don't like waiting for things to pickle.  This is why quick pickling recipes are my very favorite thing.

As I've mentioned before, our garden is growing like crazy this year thanks to a pretty decent spring rainfall.  This year we planted hatch peppers, bell peppers, and jalapeño peppers.  We just harvested our first batch of jalapeños and hatch peppers and just about as soon as they were picked, my mind turned to pickling.


I ended up doing a quick pickling with the hatch peppers while my husband, who is much more detail-oriented than I am, did a traditional pickling/canning with the jalapeños.  The pickling recipe that I used is crazy easy and I bet you have all of the ingredients already in your pantry.

First, you start by cutting the peppers.  I ended up using about 5 big hatch peppers.  I also cut up one smallish red onion to pickle with the peppers.


Once your peppers and onions are cut, put them in your jars.  I had enough to fill two jars with some peppers slices left over (I ended up putting them on pizza for dinner - so good).

Next, get started on the liquid.  In a saucepan, mix together 1 cup of water, 1 cup of vinegar (I used white), 1/2 cut of sugar, and a tablespoon of salt.  Heat this mixture on the stove until it boils.  Once it boils, turn off the heat and pour the mixture into your jars (this mixture was just enough to fill the two jars of peppers).  Close the lids and leave them to cool for a bit.


Once the jars have cooled, put them in the refrigerator.  They'll keep for about four weeks and if you really want delicious pickled peppers, let them sit in the refrigerator for at least a day before you tear into them.  These peppers are seriously so delicious.  They're great in salads, on pizza, on nachos, in tacos, in sandwiches, in everything.


If you're a person who enjoys pickled foods, these pickled peppers are for you (say that three times fast - whew).

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