Meet your new favorite condiment from Ashley Rodriguez, author of Date Night In. Believe me when I say you’ll want to put these peppers on everything. They are a wonderful accompaniment to sandwiches and white bean salads, or as Rodriguez suggests, pizza.
Brown sugar and apple cider vinegar provide the perfect balance of sweet and sour for these peppers. Opt for unfiltered, organic apple cider vinegar to allow its fruity notes to really shine.
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. 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.
Philadelphia residents will not only vote on who will be the next district attorney, but…
Catch up on the latest sustainability news: Transit advocates demand better SEPTA funding. On Tuesday…
Part Two of Every Voice, Every Vote research revealed that Philly takes pride in community…
The Green Building United Groundbreaker Awards celebrated local innovative projects using passive house, LEED and…
How Penn Treaty Park got its name may be legend, but the community’s commitment to…
Catch up on the latest sustainability news: Fall Nature Challenge starts. The Academy of Natural…