Do you know how to make pickled peppers? My daughter LOVES pickles. She also loves all the veggies that can be pickled. But peppers, I think they might be her absolute favorite.
I tinkered with a few different pickling recipes to come up with the one I shared the method for today over at Organic Authority–How to Can Peppers: Why You Should be Pickling a Peck.
And they are delicious. Dill-free (I’m not a fan of dill, maybe because it’s related to celery, which I’m allergic to, I’m not sure) and with a bit of a Mexican flavor flair.
2 pounds mixed bell peppers
2 large onions
6 cups apple cider vinegar
2 cups water
1/4 cup sugar or honey granules
1/4 cup salt
2 bay leaves
1/2 cup coriander
6 Tablespoons black peppercorns
2 teaspoons cumin seeds
4 teaspoons oregano
16 cloves garlic (about one head)
Check out the method over at Organic Authority and try these delicious pickled peppers with your garden bounty soon. It makes a great, somewhat fancy addition to the lunch box’s veggie section.
If you love pickling, but don’t want to wait so long, try this super fast Chinese Sweet and Sour Cucumbers recipe, too!