Friday, September 12, 2014

Quick Pickled Peppers

These are easy to make and showcase the late summer's bounty of peppers. I had a few Corno di Toro peppers from my High Ground Organics CSA and some mini sweet bell peppers. You'll see this jar on my pickle bar this weekend.


Place all of the ingredients together in a medium saucepan. Bring everything to a boil. Remove from the heat and let stand for 10 minutes. Spoon the peppers into a sterilized jar. Pour the liquid over the top of the peppers.

Seal the jars and refrigerate until ready to eat. These will keep for approximately 2 weeks. Let come to room temperature before serving.

1 comment:

  1. Wonder if we can use sweet peppers or both kinds. Not familiar with Toro peppers.


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