Pickled Peppers

In my previous post, I mentioned that we recently made zacusca and since we had lots of peppers left over, we decided to pickle the peppers. So that evening, after putting away the jars of zacusca, we rummaged for large 1.8L jars so we could use them for the peppers. Fortunately some were short and curly so we were able to sort them and fill them in. Many vegetables can be pickled, I have done cauliflower, carrots and baby cucumbers before. The method is the same - wash and dry the vegetable, put them in jars and pour the liquid in the jars and leave it for a few weeks before consuming,

Skill Level: EASY

Makes 

INGREDIENTS:

• 1 cup water

• 5 cups apple cider vinegar

• 4 T coarse salt

• 10 bay leaves

• 20 black peppercorns

• 20 sweet long red peppers

METHOD:

1. Wash the peppers and pat them dry with a paper towel. Do not use bruised peppers

2. Wash and dry glass jars

3. Arrange peppers loosely into jars, divide bay leaves into the jars

4. In a pot, bring water, vinegar, salt and peppercorns to a boil

5. Carefully pour the hot vinegar solution into the jars, making sure to leave a 1 inch head space

6. Spoon in peppercorns into each jar

7. Close the lid tightly and store in a cool place for about 2 weeks before using

8. Opened jars must be refrigerated