Pickled Peppers
These pickled peppers are hard to beat. Quick to make with simple ingredients, these add a bite of acidity and sweetness to any dish. Pickling is a wonderful way to preserve the harvest into the later fall and winter months. Aspen Moon Farm at the Boulder Farmers Market always has a huge selection of pepper varieties. This Friday I drove up to their farm stand in Hygeine, Colorado. it’s so nice to get north of town and enjoy the expanse of rolling hills and rural farmland with the mountain peaks rising in the distance. Last weekend I pickled some spicy jalapeños where this weekend I chose to pickle a sweet variety. These are ready to be enjoyed after 48 hours and will last in the refrigerator for months. Great to give as a present to someone you love or a vibrantly colorful gift to yourself. Delight your senses with these pickled peppers.
Ingredients:
1-2 pints of peppers
1 cup organic apple cider vinegar
1 cup filtered or spring water
1 tablespoon salt
1/4 cup honey
Instructions:
Fill a clean 32 oz mason jar with peppers of your choice - cut into thin rounds or sliced length wise. On the stove top in a sauce pan, heat up the water, vinegar, salt and honey until it just comes to a boil and the salt and honey have dissolved. Remove from the heat and pour over the peppers. Place some parchment paper between the metal lid and the jar to avoid breaking down the metal. Place in the fridge for 48 hours before eating.
Enjoy!
Dr. Jane Litsey