12-Year White balsamic · Champagne vinegar · Ginger and Honey balsamic · Iron Fish Honey vinegar · Jalapeno Lime balsamic · Sicilian Lemon balsamic · Vegetables ·Mar 26, 2024

Refrigerator Pickled Peppers

Name: Refrigerator Pickled Peppers
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

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

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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.

Recipe Note

Use any flavored balsamic or vinegar to add to the taste of these peppers. Makes 1 pint. Adapted from foodandwine.com

Refrigerator Pickled Peppers

Refrigerator Pickled Peppers

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Ingredients

Ingredients

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Recipe Note

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