Quick Pickled Peppers Recipe: Move over Peter Piper

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.