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.
- 3/4 C white vinegar
- 3/4 C water
- 3 T organic coconut sugar
- 1 T salt (I used some large-grained Monterey Bay Garlic Sea Salt)
- 3 cloves black garlic (click to read an intro to black garlic)
- 2 C sliced peppers
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.