Originally posted November 10, 2011

Pickled Peppers

Photo by Gianni.tv

Pickled peppers, or “vinegar peppers” as my family calls them, keep in the refrigerator for a long time. I usually eat them all before I even get close to the end of their shelf-life. These peppers are great as a crunchy snack, on an antipasti platter, on a panino, and as a bright, piquant ingredient in some of my recipes. I always keep some of these peppers around. You never know when you’ll need them.

Ingredients

4 red and yellow bell peppers
2 cups white wine vinegar
3/4 cup water
1 tablespoon sugar
1 teaspoon sea salt
2 cloves garlic, whole
2 springs oregano

1 jar

Directions

Wash the peppers, remove the seeds and ribs.
Cut the peppers into 2 inch strips.
Mix the vinegar, water, sugar and salt.
Place the pepper strips, garlic and oregano in a liter or quart jar and add the liquid. Make sure the peppers are fully covered with the brine.
Seal well and let the peppers cure for at least 24 hours before eating the peppers.

15 minutes