Sunday, November 17, 2013

Quick Pickled Pepers

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

Inspired by (

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.

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!