|Nutritional Guidelines (per serving)|
|Servings: Serves 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When it's summer and the offerings at the market bear the bright, beautiful colors of the season, it's time to take advantage of flavors that might be difficult to come by once the colder months come. Our quick pickling recipe highlights the flavors of sweet peppers, letting the veggie flavor speak for itself without covering it up with additional herbs or strong spices.
There's no need for boiling pots and sterilized mason jars, or many hours in the kitchen heating up and cooling down your preserves. This quick recipe for picked bell peppers is easy to make and meant to heighten the sweetness of the peppers while giving them a tang that pairs great with salads, burgers, hot dogs, sausages, or sandwiches.
- 1/2 cup white distilled vinegar
- 1/2 cup granulated sugar
- 1/2 teaspoon pickling or sea salt
- 3 large bell peppers (green, red, yellow)
Gather the ingredients.
Add the vinegar, sugar, and salt to a sauce pot and place on medium heat. Stir, using a wooden spoon to dissolve the sugar.
Bring the mixture to a boil and then remove from heat. Let cool completely.
Cut peppers in half and remove the seeds and stems.
Slice the peppers lengthwise into 1/4-inch strips.
Add sliced peppers to a bowl, pour on 1/3 cup of the dressing, and toss thoroughly to coat the peppers with the pickling liquid.
Set aside for half an hour before serving. Toss intermittently.
Creamy Spread With Pickled Peppers
- To make a tangy, creamy sauce, mix 1/2 cup of finely chopped pickled peppers with a cup of mayonnaise, 1 tablespoon of hot sauce, 1 tablespoon of mustard, and the juice of one lime. Use it in potato or pasta salad, as a dip for crudités, or as a spread on sandwiches for a nice addition to a summer picnic.
- This is not a canning recipe. These peppers are meant to be prepared and eaten immediately or stored in the refrigerator for a week or two.
- Use a nice pickling or sea salt. Kosher salt can be used, too, but make sure the salt is pure and has no additives such as iodine which can change the appearance and flavor of the peppers.
- Store peppers in the refrigerator in a glass jar with a tight-fitting lid. Make sure the peppers are covered with the pickling liquid.