I think I am on a pickling and preserving roll.
First up were the padron peppers, then we made basil walnut pesto and oven roasted tomatoes (which in a turkey provolone are heaven!) and now pickled bell peppers. Cool and crunchy, these colorful peppers are soaked in a vinegar bath for 2 – 3 days. Surprisingly tangy, they don’t turn into a mush.
I made one batch with 2 bell peppers and it got over quickly. I didn’t want the vinegar brine to go to waste. I had couple more bell peppers on hand so I sliced and added them to the jar. I guess the novelty of the peppers wore off and this jar is going slowly. Mom and I loved it over our chickpeas salad sandwiches. As well as over spinach salad.
Oh well, its something you should try while the bell peppers are still cheap! Or try with colorful cauliflowers or carrots!
Fridge Pickled Bell Peppers Recipe
- 1 cup white vinegar
- 1 cup water
- 2-3 bay leaves
- 1 – 2 teaspoons yellow mustard seeds
- 7-8 black peppercorns
- 2- 3 garlic cloves minced
- 1/2 teaspoons cumin seeds
- 2 red or orange bell peppers, sliced thin (washed, de-seeded and white membranes removed!)
- Add all the spices, vinegar and water in a clean glass jar. Add salt. Taste and adjust for tanginess and salt.
Add the bell peppers to the vinegar bath. Close the jar tightly and place it in the back corner of the fridge. Leave it untouched for 3 days before opening.
Excellent over salads, sandwiches and even scrambled eggs.
Refrigerate after opening.