12-Year White balsamic ·
Champagne vinegar ·
Ginger and Honey balsamic ·
Iron Fish Honey vinegar ·
Jalapeno Lime balsamic ·
Sicilian Lemon balsamic ·
Vegetables ·
Refrigerator Pickled Peppers
Refrigerator Pickled Peppers
Vegetables
Ingredients
- 2 cups sweet peppers, stemmed, seeded, sliced into thin rounds
- 2/3 cup Fustini's 12 Year White balsamic
- 2/3 cup water
- 1/4 cup sugar
- pinch of Kosher salt
Directions
- Pack peppers into a pint jar. Bring vinegar, water, sugar and salt to a boil in a small pot over high heat. Boil, stirring constantly until sugar and salt are dissolved, about 3 minutes. Pour hot vinegar mixture over peppers in the jar, filling the jar to the top. Let cool at room temperature for about 1 hour. Seal the jar and refrigerate for 2 days before using. Peppers can be refrigerated in the jar for up to 3 weeks.
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