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Hello dear friends and Happy Wednesday!
It's confession time!
It's confession time!
As unbelievable as this sounds, it's true! Every word!
There IS something that I enjoy eating, almost as much as
I enjoy eating chocolate, and it is Pickled Peppers!
I said almost...!!
When I order a sub from Subway, I have the person making my sandwich,
pile the peppers on!
There have even been a couple of times, when Lindsay and I are sharing a foot-long sub, and
when a pepper falls out of it, we see just who's the fastest to pick it up!
I will even go so far to say that I like Pickled Peppers more than Dill Pickles!
Seriously, I do!
For this Thanksgiving, I'm going to serve alongside the faithful duo ,
that you can not go wrong with appetizers of olives and pickles,
these Easy Sweet Pickled Peppers.
With only 5 ingredients, this is the easiest pickling recipe,
that I've ever made, that is also very inexpensive to make!
I recycled my Bertolli spaghetti sauce jars, to put the pickled peppers in, and I had
garlic and vinegar, I just needed to pick up the peppers and the pickling salt!
I didn't use a mandolin, but you could most certainly use one
to slice the peppers thinner than I did, or slice them into strips!
Here is the recipe I used from The Creeksidecook, that I put a little twist on, my husband likes his peppers a little spicy, so I just added a pinch or two of red pepper flakes to the jar.
I had two Bertolli jars filled, so I divided the recipe.
Pickled Sweet Peppers from CreekSideCook
1 pound Sweet Peppers
4 garlic cloves, minced
4 cups water
1/2 cup white vineagar
2 Tbls. canning salt
a pinch of red pepper flakes
Cut peppers into rings or slices; mince garlic. Divide both the peppers and the garlic, between the clean and washed out recycled spaghetti jars (I had 2), and pack them in. Add a pinch of red pepper flakes to each jar. In a large saucepan, bring water, vinegar, and salt to a boil. Carefully ladle hot brine over pepper mixture, making sure the peppers are completely covered. Screw on the lids.
Since these pickled peppers are not canned, let them stand at room temperature for two to three days and then you need to put them in the refrigerator. They are ready to eat, but taste better if left sitting in the refrigerator for a couple of weeks, up to a month. They can be stored in the refrigerator for several (2 to 3) months.
The Pickled Posts...in alphabetical order of recipe title
- Cuban Sliders by Making Miracles
- Danish smørrebrød (open sandwiches) with Remoulade by Caroline's Cooking
- Dill Pickle Hummus by From Gate to Plate
- Easy Pickled Sweet Peppers by Cherishing a Sweet Life
- Pickled Brussels Sprouts by Our Good Life
- Pickled Peppers by Culinary Adventures with Camilla
- Quick Pickled Beet Salad by Food Lust People Love
- Southern Fried Pickles by The Freshman Cook
- Zupa Orgokowa (Dill Pickle Soup) by A Day in the Life on the Farm
Hope you all enjoy the rest of your week!
Until next time!