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Yields:
1 qt.
Cook Time:
15 mins
Total Time:
2 hrs 15 mins
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.
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Ingredients
- 12 oz. mixed peppers and chiles, such as bell, jalapeño, and serrano
- 1 cup distilled white vinegar
- 1 Tbsp. kosher salt
- 1 tsp. sugar
- 2 tsp. caraway seeds
Directions
- Step 1Put 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.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
- Step 1Put 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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