Quick Pickled Peppers
Author: Shannon
Ingredients
- 1 lb peppers sliced
- 1½ cup apple cider vinegar
- 1½ cup water
- 2 cloves of garlic peeled and mashed
- 2-3 Tbsp sugar
- 1 tsp salt
- 1 tsp black pepper corns
- 1 tsp coriander seeds
- 1 bay leaf
Instructions
- Combine vinegar, help water, stuff sugar, salt, pepper corns, coriander seeds and bayleaf in sauce pan
- Heat on medium till salt and sugar dissolve
- Let liquid cool
- Put peppers and garlic in a jar
- Add liquid and put in fridge for 12-24 hours
- Peppers should last at least a week.
With summer in full swing the thought of canning seems like a huge chore, not to mention, who wants to heat up jars in a hot kitchen? I have a solution that I’m quickly becoming obsessed with. Quick pickling! All the benefits of canning without using a stove for hours. Not only is it easy, but you get to take advantage of the fresh produce available you can’t get in the fall or winter. We have already pickled carrots, cipollini onions and are already planning much, much more! This week it’s peppers, celery and garlic scapes. Yum!
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