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Pickled Peppers

This particular recipe focuses on the cubanelle pepper, a beautiful light yellow-green pepper with a sweet-tangy crunch.  I find that it adds a bright burst of color and flavor to sandwiches, salads, tacos, and relishes without even being pickled.  But pickling increases its shelf life, which is great for any customer in the canning frame of mind.

Because I am not talented enough to create recipes by myself that I would actually eat, the credit for this jewel goes to Robin Gagnon of Blommi.com, a website for and by mothers who call themselves "foodies." 

 

  • 4 large cubanelle peppers, washed
  • 2 cups distilled white vinegar
  • 2 1/2 cups water
  • 1/4 cup salt
  • 1/2 tsp minced garlic

Microwave the water in a large bowl, until close to boiling(approximately 6-7 minutes).  While the water is heating, slice the peppers into 1/4" rings.  Place the peppers and garlic in a container which has a lid.  Add the salt and vinegar to the hot water, stir to dissolve the salt.  Pour over peppers.  Allow to cool, then cover.  Try after 2 hours, allow to set up to 4 hours at most.  Remove from the brine.  The pickled cubanelles can go directly into a recipe or store in a container in the refrigerator for up to a week. 

 

Thanks to women like Robin, you can make the most out of a delicious pepper that we the 3 Springs crew grow!

 

Cheers,

Alana

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Garlic, Pepper: Hot, Pepper: Bell or Sweet,