Here at Red Stick Spice, we LOVE quick-pickled veggies. When you attend a class in our Teaching Kitchen, chances are you’ll see a recipe for Quick Pickled Onion or Quick Pickled Carrots on the menu. They just make for the best zingy accoutrement for so many cuisines. This recipe is a must. Let’s make a pros and cons list. Pros: Lasts up to a week in the fridge. Is delicious on everything. Including our Chicago-ish Dog. Cons: There are never enough quick-pickled peppers!
Time: 40 min
Makes 1 cupRating
/rating_off.png "1 Star")
Loading...| 1/2 cup Apple Cider Vinegar | |
| 1/2 cup water | |
| 1 Tbl Pickling Spice | |
| 2 tsp salt | |
| 2 Tbl sugar | |
| 1 heaping cup sliced banana peppers |
| 1. | Bring the apple cider vinegar and water to a simmer. |
| 2. | Add in the pickling blend, salt and sugar. Stir to dissolve. |
| 3. | Remove from heat and pour over the banana peppers in a bowl or jar. Let pickle for 30 minutes. Store in the refrigerator for up to 14 days. |
Leave a Reply