Quick Pickled Sweet Peppers Recipes

QUICK PICKLED SWEET PEPPERS

Steps:

• Place peppers into a jar.
• In a small saucepan, heat vinegar, water, sugar and salt. Stir until sugar and salt are dissolved. Remove from heat and add garlic.
• Pour the liquid over the peppers in the jar. Top with additional water if necessary to cover the peppers.
• Cover jar and refrigerate for at least 1 hour before serving.

PICKLED SWEET PEPPERS

Steps:

• Start by washing the peppers by hand under cold running water. Gently rub the skin by massaging the pepper in your hand to get a thorough clean.
• Lay the pepper flat and start cutting from the bottom end into 1/4 inch slices. Discard the heavily seeded part of the pepper. Once sliced, set the peppers aside.
• Next, add the vinegar, water, sugar, salt, and dried red chili flakes to a sauce pan. Bring to a full boil. While the brine is boiling, wash your jars with hot soapy water and rinse them very well. You will need two 500mL/16 ounce/1 pint jars.
• Stuff the pepper rings into the jars. You will have to really push them in there!
• Pour the hot brine into the jars. Fill them all the way up, leaving about a 3/4 inch headspace.
• Screw on a lid and allow the jars to rest for a few hours to cool. Once cooled, keep refrigerated. Pickled Sweet Peppers will last two to three months.

PICKLED SWEET PEPPERS

Steps:

• Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

QUICK PICKLED PEPPERS

Steps:

• First, prepare your peppers: Wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing (this is a lot of work, so I just pulled out the larger membranes from my sliced pickles). Slice the pickles thin with a mandoline or chef's knife. If you're still concerned about the spice level of the pickles, run the sliced jalapeños under running water in a colander to try to knock off any remaining seeds. (Beware, those pepper fumes made me cough.) Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.
• Combine the prepared peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to pock down the peppers so they all fit and there aren't any hidden air pockets.
• Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled (just sample one every now and then to find out!). They are best when relatively fresh, but keep well for at least a month.

SWEET PICKLED ROASTED PEPPERS

Steps:

• Preheat a broiler.
• Broil the peppers until the skin has blistered and peppers are cooked through, 7 to 9 minutes. Place in a paper or plastic bag and seal immediately. Let stand for 15 minutes, or until cool enough to handle, this will make them easier to peel. Peel peppers, discard skins.
• Place the peeled peppers in a sterilized, heatproof jar with a sterilized, tight fitting lid. In a medium, non-reactive saucepan, bring the vinegar, sugar, water, and pickling spices to a boil. Pour hot mixture over peppers. Place lid on jar and let stand at room temperature for 2 days.