This is a perfect recipe to do now as these guys will make a great addition to the meat and cheese board at your holiday festivities! I made mine about two weeks ago and have just now tasted them. They are Fantastic!!!! Perfect balance between sweet, spicy, tart, and salty!
Can't remember exactly what magazine I tore this one out of, but it's a pretty standard pickling recipe. Simple and Delicious! Enjoy!
Pickled Sweet Bell Peppers
10 oz. sweet bell peppers, stemmed, seeded and thinly sliced
2 jalapeno peppers, stemmed, seeded, and thinly sliced
1 C white vinegar
1/4 C granulated sugar
2 Tbs. pickling spices
Procedure
Place all of the peppers in a large heatproof bowl; set aside. In a medium stainless-steel (or non-reactive) saucepan combine 1 C of water, vinegar, sugar, 1 1/2 Tbs. salt, and pickling spices. Cook, stirring occasionally, over medium heat until sugar and salt dissolve. Pout hot vinegar mixture over peppers; cool. Transfer to quart canning jars. Cover and refrigerate at least 1 hour before serving. I waited two weeks to open mine and they are pickled to perfection!
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