Quick Pickles! Pickled Peppers
Faster than you can say “Peter Piper Picked a Peck of Pickled Peppers” you can preserve a quart of quick pickled peppers – or most any veggie.
I rarely make quick pickled anything, preferring instead to get a larger batch processed in a water bath to enable them to be shelf stable. And that is the exact difference. Quick Pickles are simply made up to go in the refrigerator and used quickly. Because pickles have a great deal of vinegar, they will be good for quite a few weeks – if they last that long!
I made up a 1 quart batch of these a few days ago, using those small colorful peppers cut into circles about 1/4 inch thick. Make up your brining liquid by mixing 1 cup vinegar (I used organic 5% apple cider vinegar) to 1 cup water, add pickling spices + 1 teaspoon salt and bring to a boil. Pack peppers into clean sterilized jar, cover pickles to within 1 inch of the top with the brining liquid and cap. I added a few bay leaves, but that is optional.
Refrigerate! Use! I’m topping the white bean chili I made today (a rainy day in Atlanta) with a large spoonful of these. Have also used them on lentils and as a tangy ingredient in a mixed green salad. Great with cheeses too and on an antipasto plate.
Pretty, aren’t they!
Want more inspiration? My good friend Marisa McClellan, author of the Food In Jars books and blogger, offered a quick pickles “mastery challenge” a month of so ago. She is doing this every month this year. Check out this one and subscribe to get on her mailing list for each month’s challenge. www.FoodinJars.com.