Does anyone else love these mini sweet peppers? I find myself buying these little cuties a few times a month for snacking or for adding to eggs in the morning. However, I must admit that I find it nearly impossible to eat the whole bag before they go soft on me and spoil. This is especially true this time a year when produce is abundant and it feels like a never ending challenge to eat the fresh garden produce before it goes bad. Thank goodness for quick pickling. In minutes you can preserve your peppers, cucumbers, carrots, green beans or whatever else your heart desires!
It is incredible how absolutely easy it is to quick pickle. We are talking as simple as boiling water with vinegar, salt, sugar, and spices, then pouring this mixture (aka brine) over your produce and waiting 2-24 hours. The quick pickle process is essentially like marinating your produce where as canned pickles use a stronger brine and a water-bath canning process to extend their shelf life.
These colorful cuties perfectly compliment tacos, scrambled eggs, salads, sandwiches and so much more! One of our favorite ways to serve these pickled sweet peppers is with cream cheese and crackers for an addicting appetizer that is sure to be a crowd pleaser!
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Passive Time | 24 hours |
| Servings |
8oz jars
|
- 2 cups mini sweet peppers thinly sliced
- 1 cup rice vinegar
- 1/2 cup water
- 2 Tbsp sugar
- 2 tsp salt
- 1/2 tsp crushed red pepper
Ingredients
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|
- Divide mini sweet peppers between two 8oz mason jars.
- In a small sauce pan add the rice vinegar, water, sugar, salt and crushed red pepper. Bring the mixture to a boil over medium-high heat. Remove from the heat and divide the mixture between the two mason jars. Cover each jar and refrigerate for 24 hours before serving.