Easy Pickled Peppers

By inpatskitchen • June 22, 2011 • 2 Comments

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Easy Pickled Peppers — 1 of 2 Photo by inpatskitchen

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Author Notes: A few weeks ago I bought a bag of sweet mini bell peppers because they looked so pretty, but not having any plan on what to do with them. I ended up stuffing some with a ground turkey filling and then pickled a jar with this easy refrigerated pickling recipe. Great snacking or on a sandwich, they'll keep for a few weeks in the fridge. Pack the jar in the picnic basket and enjoy! - inpatskitchen

Makes one 14 to 15 ounce jar

One 14 to 15 ounce glass jar with a lid which has been washed and sterilized
Enough mini sweet peppers cut crosswise in one inch chunks to pack the jar leaving about 3/4 inch head room
1 cup rice vinegar
1 cup water
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon granulated garlic
1 tablespoon Kosher salt
1 tablespoon cane or beet sugar

Bring the vinegar, water red pepper, garlic, salt and sugar to a boil. Pour into the pepper stuffed jar making sure to cover the peppers totally.
Secure the lid on the jar and give it a couple of shakes. This will help with the seal.
Let the jar of peppers cool to room temperature and then refrigerate. They'll be ready for eating the next day!!