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Makes
one 14 to 15 ounce jar
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
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Ingredients
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One 14 to 15 ounce glass jar with a lid which has been washed and sterilized
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Enough mini sweet peppers cut crosswise in one inch chunks to pack the jar leaving about 3/4 inch head room
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1 cup
rice vinegar
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1 cup
water
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1/4 teaspoon
crushed red pepper flakes
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1/4 teaspoon
granulated garlic
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1 tablespoon
Kosher salt
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1 tablespoon
cane or beet sugar
Directions
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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.
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Secure the lid on the jar and give it a couple of shakes. This will help with the seal.
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Let the jar of peppers cool to room temperature and then refrigerate. They'll be ready for eating the next day!!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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