Quick-Pickled Peppers
Servings 2 cups
Equipment
- Nonreactive Saucepan
- Glass jar
Ingredients
- ¾ cup vinegar
- ¾ cup water
- 1 tbsp kosher salt
- 1 tbsp sugar
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1½ 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 non-reactive saucepan over medium-high heat for about 3-5 minutes.
- While the brine simmers, stem the peppers, leaving seeds, and cut them into ¼-inch rings.
- Stuff them into a clean 16-oz 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.