Easy Pepper Pickles
How to to make some garden fresh pickled peppers and cucumbers, and it’s ready to eat in a few days.
For this Easy Pepper Pickles recipe you’re gonna need the following ingredients:
- Green hot peppers
- Cherry peppers
- 2 tablespoons of kosher salt
- 1 tablespoon of fennel
- Red apple cider vinegar
Use whatever you can source, of course fresh out of your garden is always best. You want them snap fresh.
Chop them up into a bite size pieces so you can pack the whole jar full.
With this method they’re ready to eat in only a couple of days.
There’s no fancy ass brining and melting sugars.
It’s optional, but you can throw a scotch bonnet or a Habanero in there to pick the heat up a little bit.
To each jar we added about one cup of water with the two tablespoons of kosher salt and one tablespoon of fennel going into each jar.
Top off the jars with your vinegar. Red apple cider vinegar is excellent for this.
Seal them up tight and throw them in the refrigerator, you can eat the cucumbers within a few hours but you wanna let them go at least a couple days.
The longer you go the more flavor.
Eat and enjoy!
Featured Table : Santa Lucia
Top Surface and bottom shelf: 18 Gauge Steel
Legs: 10 Gauge Steel
Overall Dimensions: 65″L x 30″D x 36″H
Weight: 116 lbs.
Casters: 5″each with brake
Finish: Charcoal and Black or Red and Black
Steel Powder Coated Handle – 1 1/2″ x 24″
Features include; paper towel holder, built-in bottle opener.