Pickled Peppers
a quick and simple method to pickle peppers
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 1 1x
Ingredients
Scale
- 1/2 pound jalapenos, deseeded and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup distilled white vinegar
- 1 cup water
- 1 1/2 tablespoons sugar
- 1/2 tablespoon honey
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 1 teaspoon coriander seeds
Instructions
- In clean and sanitized jars, layer the peppers and garlic until nearly full.
- In a small saucepan, combine the vinegar, water, sugar, honey, salt, and spices. Bring the mixture to a boil stirring occasionally to dissolve the sugar.
- Pour the boiling liquid over the peppers in the jar, filling to 1/4 inch headspace. Use a butter knife to remove any air bubbles.
- Screw on a lid and tighten. Let cool on the counter, jars should seal. Once cool, store in refrigerator. The peppers should be ready to eat in a couple days.
Find it online: https://prairiecalifornian.com/pickled-peppers/