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Quick-pickled sweet peppers Recipe

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This recipe for Quick-pickled sweet peppers is from Facebook and Pinterest recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces mini sweet peppers, thinly sliced into rings

½ cup unseasoned rice vinegar

¼ cup white vinegar

2 tablespoons raw cane sugar

1½ teaspoons kosher salt

1 large garlic clove, smashed
Directions:
Directions:
Divide the peppers evenly between two clean ½-pint canning jars, leaving ½ inch of headspace at the top. Set aside.

In a small saucepan, combine the vinegars, sugar, salt, garlic, and ¼ cup water and heat over medium heat, stirring occasionally, until the liquid is hot to the touch and the sugar has completely dissolved, about 3 minutes. Remove the garlic with a fork and discard. Divide the liquid evenly between the jars. Set aside to cool for 30 minutes, seal the jars, then refrigerate for at least 1 day before serving. The pickled peppers should keep in the refrigerator for up to 1 month.
Number Of Servings:
Number Of Servings:
two ½-pint jars

 

 

 

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