How to make Pickled Peppers the easy way
So easy to pull together + a real crowd pleasing real food condiment.Control the heat in this quick pickled peppers recipe aromatized with herbs!
Ingredients
- 20-25 jalapeno peppers
- 2 c Apple cider Vinegar ACV
- 2 c good quality water
- 3-4 garlic cloves
- 1 medium onion sliced finely
- 1 tablespoon sea salt
- 1 teaspoon oregano fresh or dried
- 1 teaspoon rosemary leaves only, fresh if possible
- 1 bay leaf
- Optional: 2 tablespoon coconut sugar or your preference
Instructions
- Slice peppers with serrated knife.
- Assemble the garlic, onions, sweetener if using, and all the following ingredients in a medium pot.
- Add the ACV and the water.
- Bring to a simmer
- Add the sliced peppers. Mix well
- Allow to cool to room temperature
- Carefully add to glass jars and add a good fitting lid.
Notes
Store in a cool, dark place.
Use within 6 months (they won't last that long!)
Enjoy! Note: Leave out the coconut sugar to make 'keto' or 'paleo'
Use within 6 months (they won't last that long!)
Enjoy! Note: Leave out the coconut sugar to make 'keto' or 'paleo'