Quick-Pickled Cherry Peppers

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Servings: 1

Source: www.thekitchn.com

Quick-Pickled Cherry Peppers


· 12 cherry peppers, washed well· 2 cups white vinegar· 2 cloves garlic, cut into thirds· 1 teaspoon salt· 5 peppercorns


Step 1With the tip of a knife, poke a few holes around the tops of the peppers. Place peppers and remaining ingredients into a saucepan and bring to a boil. Simmer over medium heat for about 10 minutes, or until the peppers are slightly softened.Step 2Cool for approximately 30 minutes. Transfer peppers and brine to storage container and refrigerate. Eat peppers once they've cooled or store for up to a week in the refrigerator.Step 3Serve them whole or scoop out the seeds and stuff them with your favorite cheese or meat.