Pickled Summer Peppers

Name: Pickled Summer Peppers
Ingredients: 1 cup white wine vinegar; 3/4 cup water; 2 tablespoons sugar; 1 teaspoon kosher salt; 1/4 pound sweet small red peppers, such as baby bellstemmed, seeded and thinly sliced; 1/4 pound hot red chiles, such as Fresno and cayenne, stemmed and thinly sliced; 1/4 cup thinly sliced onion; 1 bay leaf; 1 garlic clove; 1 teaspoon black peppercorns; 1/2 teaspoon crushed red pepper

11 ingredients

3 steps

Ingredients

1 cup white wine vinegar
3/4 cup water
2 tablespoons sugar
1 teaspoon kosher salt
1/4 pound sweet small red peppers, such as baby bellstemmed, seeded and thinly sliced
1/4 pound hot red chiles, such as Fresno and cayenne, stemmed and thinly sliced
1/4 cup thinly sliced onion
1 bay leaf
1 garlic clove
1 teaspoon black peppercorns
1/2 teaspoon crushed red pepper

Directions

1

In a small saucepan, combine the vinegar with the water, sugar and salt and bring to a boil, stirring to dissolve the sugar.
2

Remove from the heat and add all of the remaining ingredients; let cool completely.
3

Transfer the peppers and brine to a heatproof 1-pint jar and refrigerate overnight before serving.