Pickled Summer Peppers

Name: Pickled Summer Peppers
Total time: 30 min
Yield: 2 c.
Ingredients: 1 c. white wine vinegar; 3/4 c. water; 2 tbsp. sugar; 1 tsp. kosher salt; 1 lb. sweet small red peppers, such as baby bell; 1 lb. hot red chiles, such as Fresno and cayenne; 1/4 c. thinly sliced onion; 1 bay leaf; 1 clove garlic; 1 tsp. black peppercorns; 1/2 tsp. crushed red pepper

By Zoe NathanPublished: Jul 3, 2014

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Yields:

2 c.

Total Time:

30 mins

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Tangy, spicy and crisp, these pickled peppers from Zoe Nathan are delicious with cheesy sandwiches or grilled meats.

This recipe is an accompaniment for Roasted Tomato Croques with Pickled Peppers.

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Ingredients

1 cup white wine vinegar
3/4 cup water
2 Tbsp. sugar
1 tsp. kosher salt
1 lb. sweet small red peppers, such as baby bell
1 lb. hot red chiles, such as Fresno and cayenne
1/4 cup thinly sliced onion
1 bay leaf
1 clove garlic
1 tsp. black peppercorns
1/2 tsp. crushed red pepper

Directions

1. Step 1In 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.