Pickled Peppers

 
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Yield: 20

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Work: 25 Minutes

 
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Total: 1 Hour

 

How to

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • Combine all Ingredients into a Pot and bring to a boil.

  • Turn off heat and let sit for 5 minutes.

  • With a Slotted Spoon place Peppers into Jars, then fill Jars to cover the Peppers with hot liquid.

  • Let cool, then cover Jars and refrigerate.



Bonus!

  • Try adding different Spices and Herbs.

  • Add a little Honey to increase the sweetness.

  • If you like spice, try using a larger ratio of Spicy Peppers instead of Sweet Peppers.

  • No Slotted Spoon? Pour Peppers into a Strainer over a Bowl.




INGREDIENTS

  • 1 pound Spicy Peppers, ½” round slices

  • 1 pound Mild/Sweet Peppers, ½” round slices

  • 1 Medium Onion, peeled and rough chop

  • 6 cloves Garlic, smashed

  • 4 Cups Apple Cider Vinegar

  • 1 ½ Cup Water

  • 1 Tbsp Coriander Seed

  • 1 Tbsp Salt

TOOLS

  • Cutting Board

  • Knife

  • Pot

  • Slotted Spoon

  • Measuring Cups

  • Measuring Spoon

  • Jars

Storage

  • Airtight Container for up to 6 Months in the Fridge.


Use Your Pickled Peppers in the following Recipes


Questions about this recipe? Ask Chef Pierson!