A combination of sweet Italian peppers & spicy jalapenos along with onion, garlic, and spices in a tangy brine. The perfect condiment for sandwiches, tacos, burgers, or salads and they are so easy to make!
My husband and I went to our local Farmer’s Market recently and I picked up some cool-looking Jimmy Nardello Italian sweet peppers with pickling in mind. I love topping sandwiches with sweet & spicy peppers so I decided to make my own version instead of buying them. I adapted a recipe I found on Farm & Larder by using fewer peppercorns & coriander seeds and I used Italian sweet peppers, some jalapeno for spiciness. and garlic & onion for flavor. The quick-pickled peppers were super easy to make and taste fantastic. I have a feeling they will disappear quickly!
How to Make Quick-Pickled Peppers
Bring the vinegar, water, salt, sugar, peppercorns, and coriander seeds to a simmer in a non-reactive saucepan over medium-high heat, for about 3-5 minutes.
While the brine simmers, stem the peppers, leaving seeds, cut them into 1/4-inch rings, then stuff into a clean 16 oz sized jar along with the onion slices and garlic pieces.
Pour the hot brine over peppers; seal the jar. Let cool, then refrigerate for a couple of days before serving. Enjoy.