Some peppers have heat yet a touch of sweetness at the end. Did you know that peppers are actually classified as a fruit? When you add bell pepper and a little honey to a quick pickle batch, you get a rounded flavor.
Peppers take kindly to the pickling process. Several varieties lend themselves to pickling, like banana peppers, jalapenos, and pepperoncini. Just for fun, this recipe mixes all three!
It’s wise to wear gloves and open the windows as you work. Tip: do not make the mistake of stopping, removing a glove, and touching your face. It’s not pleasant.
What’s really nifty here is you can apply this process to pickle garden veggies, onions, and with a little adaptation, dill pickles. These are not canned peppers, but last for months refrigerated.
Quick Peck Pickled peppers
Ingredients
- ½ pound mixed jalapenos (banana peppers, pepperoncini, and red bell pepper)
- 1 cup distilled white vinegar
- 1 cup water
- 1 tbsp clover honey
- 1 tbsp fresh minced garlic
- 1 teaspoon kosher salt
Instructions
- Clean the peppers of seeds.
- Slice them using a mandolin for evenness. You can hand-chop the sweet pepper.
- Put the garlic and peppers into the fridge for 30 minutes for improved crispness.
- Transfer them to a 1.75-pint glass jar (or larger).
- Warm the vinegar, water, honey, and salt; remove from heat.
- Bring to a low boil, making sure the salt and honey dissolve.
- Slowly pour the vinegar mix over the peppers.
- Push down the peppers to get rid of air pockets.
- Cool the mix at room temperature.
- Crew on the lid and refrigerate your pickles
- You can eat these right away, but the longer you age them, the better the flavor.