Have you ever gone to the grocery store (or Target) needing 2 things and walked out with over $200 worth of stuff?
This week I walked out of the grocery store with a gallon sized bag of mini sweet peppers.
They were on sale, and looked cute and not for a second did I think about what the hell I was going to do with them. I was too busy patting myself on the back for not buying a mini pineapple that cost $4.99.
YEA mini pineapples are a thing.
Determined not to waste any peppers – and my freezer has too many things in it – I went for a quick pickle.
That’s right, a quick pickle.
I don’t have time for a regular pickle and canning still intimidates me.
This recipe is so simple and produces sweet, tangy and crunchy peppers.
I put them on a veggie burger, but they could also go in salads, on tacos or pizza! Ok I’m getting a lot of good ideas here.
Quick Pickled Sweet Peppers
Make this an hour before you wanna eat them, ideally a day before
1-2 cups chopped sweet peppers
1 Tbs chopped garlic
1.5 tsp salt
1.5 Tbs sugar
¼ cup rice wine vinegar (or apple cider or regular)
Put the water, vinegar, salt and sugar in a small saucepan and heat on the stove. Bring to a boil until the salt/sugar are dissolved.
In the meantime chop the peppers and garlic. Fill a sealable jar with the peppers then pour in the liquid. Shake shake shake and leave in the fridge for at least an hour.
Eat all the pickled sweet peppers you want. They should last in your fridge for a week, maybe longer.