PICKLED PEPPERS

I always like to have a jar of pickled peppers on hand. They’re great to throw on a sandwich or a pizza or to dress a taco or for anytime you could use a bit of heat. This is a quick and easy pickling brine that can be used with any type of pepper you want—cherry, cayenne, banana, jalapeno all work well. 

Pickled Peppers

Makes 1 quart
 

-1 lb peppers of your choice
-1 ½ cups filtered water + extra
-1 cup white vinegar
-1 tbsp kosher salt
-2 tsp cane sugar

1.    Slice peppers into rounds or shape of your choice. If you’re leaving them whole, pierce them with a knife so the brine can easily penetrate. Place peppers into a sealable container or sterilized canning jar if you’re going to can them.

2.    Put water, vinegar, salt and sugar in a pan and simmer until salt and sugar are dissolved. 

3.    Pour brine over the peppers and either seal and put directly into the fridge or can accordingly. If the brine doesn’t quite cover the peppers, simply add a bit more filtered water.