Quick-Pickled Hot or Sweet Peppers
If you like something crunchy and bright to top your finished pizzas, whip up a batch of these quick pickled peppers. I especially love using this recipe with red cherry peppers!
Makes: 1 cup
Cost: $5
Equipment
- Small saucepan
- Cutting board and knife
Ingredients
- 1 large garlic clove, smashed and peeled
- ⅔ cup thinly sliced hot peppers or chopped bell peppers (seed the hot peppers if you want milder spiciness)
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon sugar
- ½ teaspoon fine sea salt
Instructions
- Put the garlic and peppers in a small jar or heatproof glass container with a lid.
- In a small saucepan, combine the vinegar, water, sugar, and salt over medium-high heat. Cook, stirring frequently, until bubbles start to pop up around the sides of the liquid, then immediately take the saucepan off the heat and pour the liquid over the garlic and peppers.
- Let the mixture cool to room temperature. Use immediately, or cover and refrigerate for up to 1 month.