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Pickled Peppers

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

 

Hands-on time 15 mins
Total time 12 hrs, 50 mins
Yield Makes 3 pt.
We used sweet mini bell peppers and jalapeños, but any variety like serranos, Fresno, Thai, or poblano peppers will also work well. 

Ingredients

  • 12 ounces assorted hot and sweet peppers, sliced (such as jalapeño peppers and sweet mini bell peppers)
  • 2 cups white wine vinegar
  • 3/4 cup white vinegar
  • 1/2 large Spanish onion, thinly sliced
  • 3 garlic cloves, smashed
  • 1 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons granulated sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon dill seeds
  • 3 bay leaves

How to Make It

  1. Divide peppers among 3 (1-pt.) canning jars. Bring white wine vinegar and next 9 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Divide hot mixture among jars. Cover with lids; screw on bands. Let stand 30 minutes. Chill 12 hours before serving. Store up to 3 weeks.
Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN