Quick Pickled Mini Sweet Peppers

05

Feb

Quick Pickled Mini Sweet Peppers
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  • Prep

  • Cook

    30m

  • Ready In

  • 1qt servings

Ingredients

  • 1 pound mini sweet peppers
  • 1 cup white vinegar
  • 1 cup water
  • 4 tablespoons white sugar
  • 3 teaspoons salt
  • 2 cloves garlic, peeled and smashed
  • 2 leaves fresh baby dill
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves

Directions

  1. In a saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt completely dissolve. Remove from heat.
  2. Add the smashed garlic cloves, black peppercorns, bay leaves and fresh dill.
  3. Place the mini sweet pepper slices or whole peppers into clean, sterilized jars.
  4. Carefully pour the hot brine over the peppers in the jars, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top.
  5. Allow the jars to cool to room temperature. Once cooled, seal the jars and refrigerate for at least a few hours before serving to let the flavors meld.

Recipe by Chef Lacy Larson, Pacific Coast Fresh Co, Executive Chef

Footnotes

  • Cook's Note:

  • Editor's Note:

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