Quick-Pickled Peppers

Quick-pickling (also known as refrigerator pickle) is a great way to take advantage of the amazing summer produce available at your Farmer’s Market.  This recipe works with:  Bell Peppers, cucumbers (non-waxed), zucchini, spring onions, carrots, green beans, radishes (but if you use red radishes, the color bleeds into the pickling liquid and they are . . . interesting looking – I use Daikon)…..

Mrs. Vino finds most recipes for quick-pickles available on the internet to be tooooooooooo sweeeeeeeeeet.  I prefer a really tangy, sour pickle.  This one works just perfectly for me.20160517_171400

Makes 2 pint (8 ounce) jars of quick pickles

2 cups of thinly sliced veggies
1/4 cup cider vinegar
3/4 cup water
2 teaspoons salt
1 tablespoon sugar
4 garlic cloves, minced
1/2 t. mustard seed
1/4 t. Red pepper flake

Place sliced veggies into clean jars.  In a small saucepan, heat the vinegar, water, salt and sugar over medium low heat until the salt and sugar dissolve.  Add the garlic, mustard seed and red pepper flake to the saucepan.  Pour the hot liquid over the veggies.  Add lids and put in fridge.  Let sit at least 2 hours before serving.  Will last a week in the fridge (theoretically – they last about 2 days in the Vino household).

If you don’t have mustard seed, dill seed or fennel seed also work well.

Advertisements
  1. Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: