Hope you’re having a great week and enjoying the gorgeous weather Ohio has been having the last few days! I can’t get enough sunshine and color and hopefully these colorful peppers will inspire you to get creative in your kitchen! We’ve been getting a ton of them at PIP, so, finding creative ways to use them has been, well, pretty delicious.
These pickled peppers are a mix of pickled and marinated and once they sit for 24 hours, they’re perfect on salads, over grilled chicken, chopped up in olive oil for a bread dip situation, or just straight out of the jar! You can mix the marinating liquid with equal parts olive oil for a flavorful salad dressing, as well! You know me – I like to keep waste to a minimum!
If your grill is out and ready, grill the peppers for a few minutes on each side, until char marks form, but you can also do what I did and sauté them! Either way works! Let’s dig in!
1 bag mini sweet peppers
1/2 cup water
1/2 cup distilled vinegar
1 tsp chili flake (optional for heat)
4 garlic cloves, sliced or minced
1/2 cup fresh parsley, chopped
2 T salt
3 T sugar
1. Sauté or grill mini peppers for 3-4 minutes per side, until peppers are moderately soft and have some color on each side. Set aside and allow to cool!
2. Combine salt, sugar, chili flake, vinegar and water and stir until salt and sugar are completely dissolved into the liquid.
3. In a large jar, add parsley, garlic and layer peppers. Pour vinegar mixture over, making sure peppers are completely submerged. Cover and let marinate in the fridge for 24 hours. Peppers are ready to eat after that and can stay in the refrigerator for 10-12 days, if they last that long! Enjoy!
Hope you love these little guys as much as me, and if you make them, be sure to tag me on instagram, @thatswhatsheeats! I love to see what you create in the kitchen!
Thanks for hanging!