Quick Pickled Peppers
These quick refrigerator pickled peppers are a lifesaver for using up a bounty of vegetables. This easy, flavorful recipe is perfect for spring and summer, offering a delicious and tangy snack or side dish.
Price per Serving
Instructions
- 1
Wash and dry a large mason jar.
- 2
Slice the jalapeño peppers (10 ounces) and banana peppers (10 ounces) into discs, discarding stems. Peel and slice the red onion (1 medium) (optional).
- 3
Bring water (1 cup) and white vinegar (1 cup) to a boil in a medium saucepan.
- 4
Add the [sliced jalapeño peppers], [sliced banana peppers], [sliced red onion] (if using), sea salt (0.5 tbsp), garlic (3 cloves), dried oregano (2 tsp), and dried dill (0.25 tsp).
- 5
Reduce heat to lowest setting and simmer for about minute (1). Remove from heat.
- 6
Allow to cool (approximately minutes (10)) then pour into your mason jar.
- 7
Once completely cooled, seal with a lid and refrigerate. Enjoy al-dente in [30-60 minutes] or allow them to marinate for at least hours (24) to soften and absorb more flavor.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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