Quick Pickled Peppers
Ingredients
- 3/4 lb bell pepper (mix of red green orange or yellow) ⓘ
- 2 1/2 cups rice vinegar ⓘ
- water ⓘ
- 3 garlic cloves, peeled and lightly smashed ⓘ
- 2 teaspoons kosher salt
- 1 tablespoon sugar ⓘ
- 2 teaspoons dried oregano ⓘ
- 1/2 teaspoon whole black peppercorn ⓘ
- 1 small onion, cut into 1/4 inch slices
- 2 small red chilies (optional) ⓘ
Instructions
- Cut peppers into 1/2 inch strips, lengthwise.
- In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
- Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
- Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.
Nutrition & Diet Analysis (per serving)
257
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).