Quick Pickled Peppers

If you’ve already eaten up all the pickled peppers in your pantry, but you’re craving some right now, here’s a recipe for pickled peppers that’s ready in 15 minutes flat. They add a bright punch of flavor to tacos, pizza, pasta, and omelettes, or just for snacking on with cheese and crackers.

In the summer, my peppers overflow from the garden… to the point that I sigh when I walk out the door asking myself, “What am I going to do with all these peppers?” On that note, growing peppers from seed is so easy. I love saving my seeds from my best plants and every year I get better and better peppers!!

Did you know that peppers in your diet will boost your health and even help you to lose weight? The capsaicin in the peppers keeps immature fat cells from developing into full fledged ones as well as boosting metabolism. So just think, if you eat them at least once a day, you get to eat more… or lose more, if you don’t eat more!

One of my favorite things to do is to keep these pickled peppers on hand for one of my all-time favorite sandwiches!

Just a quick note: if you like goat cheese, it’s delicious on sandwiches, and pizzas combined with these amazing peppers.

Quick Pickled Peppers

Makes 4 ounces

Ingredients:

6 mini bell peppers, sliced into rings, seeds removed

1/2 cup apple cider vinegar

1/4 cup white wine vinegar

1 3-inch piece of fresh lemon peel

1 teaspoon kosher salt

1 tablespoon brown sugar

1 teaspoon dried Herbes de Provence

1/2 teaspoon dried red pepper flakes

1 garlic clove, smashed

1 tablespoon olive oil

Combine all ingredients in a small saucepan over medium heat, stirring well, and bring to a simmer. Reduce heat to low and allow to simmer gently for 10 minutes. Remove from heat and allow to cool to room temperature. You can serve immediately or store in an air-tight container in the refrigerator for up to two weeks.