Pickled Peppers

Assortment of pickled peppers.
With the season of peppers coming to an end, there is a way of using up the ones you still find, and enjoy them throughout the colder season.

You can use any variety you have on hand. Pepperoncini, Shishito, Jalapeno and Capperino are some of our favorites. 

This recipe is for 1 quart size jar. Scale up depending on how many peppers you want to pickle.

2 cupswhite wine vinegar
3 cupspeppers of choice
2 tbspsugar
1 tbspsalt
2bay leaves
2garlic cloves
1 tspeach of fennel seeds, black peppercorns, coriander seeds, mustard seeds

Add all of the ingredients to a pot, bring to a boil and simmer for 5 minutes. 

Big pot of boiling water with fennel seeds, black peppercorns, coriander seeds, mustard seeds and peppers.

Wash your jar in hot soapy water, then pour the peppers and liquid into the jar, making sure the liquid covers the peppers.

Close your jar and place in the fridge once cooled.

Capperino peppers being placed in jar with pickling spices and water and vinegar.

The peppers should be ready within a week. The longer they sit the more pickled they will be.

Keep refrigerated and eat within 6 months. 

Pickled capperino peppers in jar.