Sunday, November 17, 2013

Quick Pickled Pepers

This is one of my favorite things to make and always keep on hand!



QUICK PICKLED PEPPERS
Inspired by (http://projectsmall.blogspot.com/2011/01/quick-pickled-peppers.html)

Ingredients:
2 qt water
2 qt cider vinegar
4 Tbs agave
4 Tbs salt
4 bay leaves
4 Tbs coriander seeds
4 Tbs black peppercorns
15 Jalapeno Peppers
8 Serrano Peppers
3 Bell Peppers
2 Anaheim Peppers
2 Poblano Peppers
3 cloves garlic, peeled

I also like to add hard boiled eggs, baby onions, elephant garlic (instead of regular garlic), and cucumbers.

Preparations:
Wash the peppers (plus hard boiled eggs, baby onions, elephant garlic, and cucumbers), then take a sharp knife and stab them a few times so the brine can permeate. You can keep them whole or slice them. I say do both, that way you have more of a selection to choose from! Pack into mason jars.

In a non-reactive pot, combine all the other ingredients and simmer for 5-10 minutes. Pour over the peppers and allow to cool on the table. Once cool, move in the fridge. You can start eating them tomorrow, but honestly they taste way better in a week or month!