Quick Pickled Peppers Recipe: Move over Peter Piper
Meet your new favorite condiment from Ashley Rodriguez, author of Date Night In. Believe me when I say you’ll want to put these peppers on everything. They are a wonderful accompaniment to sandwiches and white bean salads, or as Rodriguez suggests, pizza.
Brown sugar and apple cider vinegar provide the perfect balance of sweet and sour for these peppers. Opt for unfiltered, organic apple cider vinegar to allow its fruity notes to really shine.
Quick Pickled Peppers Recipe
Yield: 1 cup
This recipe comes from the cookbook, Date Night In, by Ashley Rodriquez. These pickles come together in 15 minutes with ingredients you likely already have in your pantry. I encourage you to double this, as these disappeared in less time than it took to make them!
Ingredients:
- 1 cup apple cider vinegar
- 1 teaspoon salt
- 2 tablespoons dark brown sugar
- 1/2 teaspoon dried oregano
- 3 garlic cloves, sliced
- 1 jalapeno pepper, sliced into rounds
- 1/4 cup extra virgin olive oil
- 8 ounces or 2 medium red peppers
1. In a medium saucepan over medium heat, combine the vinegar, salt, sugar, oregano, garlic, jalapeno and olive oil and bring to a simmer. Add the red peppers and simmer for 15 minutes.
2. Remove pan from heat and let cool to room temperature.
3. With a slotted spoon, transfer the cooled peppers to a jar. Pour the pickling juice on top of the peppers and seal.
Peppers will keep for up to one month in the refrigerator.
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