PICKLED PEPPERS
Pick a mix of hot peppers for these versatile pickles. You can preserve the peppers whole if you want the pickles to be less spicy (since the skin isn't punctured) or slice them into rings first. The former turn up the volume on Bloody Marys, soups, and stews, and the latter add a welcome kick to sandwiches, pizza, or scrambled eggs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P3DT20m
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- In a small, dry skillet over medium heat, toast cumin and coriander seeds until fragrant and lightly darkened, 2 to 3 minutes.
- Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved. Pour over peppers, leaving 1/4 inch space at tops of jars but fully submerging peppers (if they're not, top off with a 2-to-1-ratio mixture of vinegar and water). Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
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Mocha Bella
[email protected]I'm not a big fan of spicy food, but these pickled peppers are the perfect level of heat for me. They're just a little bit spicy, but not too much.
manchichi Sinyangwe
[email protected]These pickled peppers are a great way to add some spice to your meals. I love to use them in stir-fries and curries.
Bakhraj Ali
[email protected]I've been making these pickled peppers for years and they're always a favorite. They're the perfect snack or appetizer.
Arman Jahid Iqbal
[email protected]These pickled peppers are a great way to use up leftover peppers. I always have a few peppers in my fridge that need to be used up, and this is a great way to do it.
frank fasin
[email protected]I love the way these pickled peppers look in a jar. They're so colorful and inviting.
Mamun Ahmmed
[email protected]These pickled peppers are the perfect snack. They're crunchy, flavorful, and just the right amount of spicy.
Michael Corbeil
[email protected]These pickled peppers are a great way to add some heat to your meals. I love to use them in tacos and burritos.
Felicia Prosper
[email protected]I love the tangy flavor of these pickled peppers. They're the perfect addition to any salad.
Junid Khan
[email protected]These pickled peppers are a great way to preserve your peppers. They will last for months in the refrigerator.
Geesis Varela
[email protected]I love the bright color of these pickled peppers. They add a pop of color to any dish.
Donald Mokam
[email protected]These pickled peppers are a great way to add some flavor to your meals without adding a lot of calories.
Norden zomba
[email protected]I'm not a big fan of spicy food, but these pickled peppers are the perfect level of heat for me. They're just a little bit spicy, but not too much.
Alisha Gilman
[email protected]These pickled peppers are a great way to add some spice to your meals. I love to use them in stir-fries and curries.
Fin
[email protected]I've been making these pickled peppers for years and they're always a favorite. They're the perfect snack or appetizer.
Will Way
[email protected]These pickled peppers are a great way to use up leftover peppers. I always have a few peppers in my fridge that need to be used up, and this is a great way to do it.
Ampemia Mercy
[email protected]I love the versatility of these pickled peppers. I've used them in tacos, salads, and even as a topping for pizza. They're always a hit.
Raja Atta
[email protected]These pickled peppers are the perfect addition to any sandwich or salad. They add a nice pop of flavor and crunch.
shiv subodh
[email protected]I've never pickled peppers before, but this recipe was easy to follow and the results were delicious.
Raja Sunnyy
[email protected]I made these peppers for a party and they were a huge hit! Everyone loved them.
R .K Kohli
[email protected]These pickled peppers are amazing! They have the perfect balance of sweet and heat. I love the crunchy texture too.