Sweet & Spicy Pickled Peppers
My pepper harvest in my garden at home has been out of control and it is very exciting. I have been able to harvest so many Banana Peppers and Sweet Snacking Peppers, I couldn't eat them fast enough. So I whipped up this recipe for Sweet & Spicy Pickled Peppers to preserve them. Not to mention, pickled peppers are amazing. Saying that I'm constantly bragging on my Sweet & Spicy Seasoning, I decided to just test out my theory that it is good on everyone once again. And to my not really a surprise, they were delicious. If you have 10 minutes, you can make this recipe and have a perfect condiment ready in your refrigerator for anytime.
16 oz Mason Jar - filled with thinly sliced Peppers
*Sweet or Hot Banana Peppers
*And/or Sweet Snacking Peppers
Water, 1 1/2 cup
Apple Cider Vinegar, 2 Tablespoons
Lemon juice, 1/2 each
Kosher salt, 1 teaspoon
Oregano, dry, 1/4 teaspoon
Sweet & Spicy Seasoning, 2-3 teaspoons
Lets Get Cooking
1. Slice enough peppers to fill a 16 oz mason jar to the top, pressing down to fit as many as possible in the jar.
2. In a small sauce pan combine all the remaining ingredients and bring to a simmer for 2 minutes.
3. Carefully pour into the mason jar, lay lid down over top, then tighten with ring and turn over allow to rest on the lid for 5 minutes. This will help distribute the pickling liquid and sanitize and seal your lid until you are ready to eat them. They are best served chilled. Store in the refrigerator for longest lasting shelf life (about a month after opening, do not store for more than 2 months total)
Chef Tips: *Serve as a condiment on your sandwiches, pizza, burgers, omelettes, salads or just a snack.
*I would recommend making the first batch with 2 teaspoons of Sweet & Spicy Seasoning and then adding more on the next batch if you desire.
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