You may have guessed by now that I’m crazy about pickling things. I have pickled peppers here, but this is a classic recipe that you could use to pickle any vegetable that you want to make crunchy, sour, salty and sweet. Use with a cheese plate, or on burgers and hot dogs. To can them for long-term storage, use my Honey-Ginger Grapefruit Marmalade recipe and start at step #6. Otherwise, keep in the fridge and use within 2–3 weeks.
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Servings: 1/4 cup peppers; Makes 6 cups
Time: Less than 30 minutes active and total
2 1/2 cups vinegar and water, each
3 tablespoons sugar and salt, each
2 tablespoons coriander seed and peppercorns, each
1 tablespoon mustard seed and celery seed, each
3 bay leaves
1 pound mixed hot (or sweet) peppers
6 garlic, peeled
1. In a non-reactive pot (stainless steel, glass or ceramic), add vinegar, water, sugar, salt, and all the herbs and spices. Cook over medium heat until boiling.
2. Meanwhile, clean peppers and stab each one three times so the picking liquid will be able to penetrate them. Add peppers and garlic to boiling liquid and simmer 5 minutes.
3. Can for longer storage (according to instructions above), or add peppers, garlic, liquid and spices to a glass jar with a tight fitting lid. Let cool to room temperature and keep in the fridge for up to three weeks.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.