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Quick-Pickled Peppers

A combination of sweet Italian peppers & spicy jalapenos along with onion, garlic, and spices in a tangy brine. The perfect condiment for sandwiches, tacos, burgers, or salads and they are so easy to make! 

Quick-Pickled Peppers

My husband and I went to our local Farmer’s Market recently and I picked up some cool-looking Jimmy Nardello Italian sweet peppers with pickling in mind. I love topping sandwiches with sweet & spicy peppers so I decided to make my own version instead of buying them. I adapted a recipe I found on Farm & Larder by using fewer peppercorns & coriander seeds, and I used some Italian sweet peppers, along with some jalapenos for spiciness. and garlic & onion for flavor. The quick-pickled peppers were super easy to make and taste fantastic. I have a feeling they will disappear quickly!

Quick-Pickled Peppers

How to Make Quick-Pickled Peppers

Bring the vinegar, water, salt, sugar, peppercorns, and coriander seeds to a simmer in a non-reactive saucepan over medium-high heat, for about 3-5 minutes.

While the brine simmers, stem the peppers, leaving seeds, cut them into 1/4-inch rings, then stuff them into a clean 16 oz sized jar along with the onion slices and garlic pieces.

Pour the hot brine over the peppers; seal the jar. Let cool, then refrigerate for a couple of days before serving. Enjoy.

Quick-Pickled Peppers

Quick-Pickled Peppers

Quick-Pickled Peppers

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Condiment
Cuisine: American
Servings: 2 cups
Author: Adapted by Pam - For the Love of Cooking / Original by Farm & Larder

Equipment

Ingredients

  • ¾ cup vinegar
  • ¾ cup water
  • 1 tbsp kosher salt
  • 1 tbsp sugar
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • cups sweet Italian peppers, sliced into rings **I used 5 Jimmy Nardello sweet Italian peppers
  • ¼ cup jalapeno, sliced into rings **I used 2 jalapenos
  • ¼ yellow onion, sliced thinly
  • 3 cloves of garlic, halved

Instructions

  • Bring the vinegar, water, salt, sugar, peppercorns, and coriander seeds to a simmer in a nonreactive saucepan over medium-high heat, for about 4-5 minutes.
  • While the brine simmers, stem the peppers, leaving seeds, cut them into 1/4-inch rings, then stuff them into a clean 16 oz sized jar along with the onion slices and garlic pieces. 
  • Pour the hot brine over the peppers; seal the jar. Let cool, then refrigerate for a couple of days before serving. Enjoy. 
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