Pickled PeppersMeris Resources2017-10-26T15:07:04-04:00

Pickled Peppers

Presented by blue grillhouse

INGREDIENTS

• 3 red bell peppers
• 3 yellow bell peppers
• 3 red onions
• 3 jalapeños
• 3 large cloves garlic, sliced thinly
• 2 cups cider vinegar
• 1 cup superfine sugar
• 2 T ground pepper (blue uses mix of varieties)
• Salt to taste
• Cilantro (optional)
  

DIRECTIONS

Cut sweet peppers and onions into chunks; slice the jalapeños thinly. In a large pot, combine peppers with all remaining ingredients except cilantro and bring to a boil. Cook until the peppers and onions are tender, strain and reserve. Reduce the remaining liquid until syrupy. Combine the syrup with the vegetable mixture and cool. Store in a covered container in the refrigerator. If desired, the pickled peppers may be finished with roughly chopped cilantro when cold.

NOTE: These are a good accompaniment to chilled chicken, pork or salmon.

(Yields 2 quarts)