Hot Pepper Rings

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So once again I bought an abundance of peppers that were close to getting soft on me before I could use them up. Naturally I pickled that, because lets be honest, it’s the best way to preserve your food. Plus you can’t go wrong with the divine flavor obtained from the pickling liquid.

What makes these pickled peppers different from my other pickled vegetables, is I turned the notch up a bit on the heat index. Not too intense on the spice though, just enough to give you a jolt of ohhh my! These hot pepper rings are ideal on fried bologna sandwiches, or any hot sandwich for that matter, a great topping for homemade pizza, and yummy in a pasta dish. It’s getting cold outside, so warm up with some pickled peppers!

 

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Pickled Hot Pepper Rings:

Yield: 1 Mason Jar

Mise en Place:

-Sweet Peppers, sliced into rings (I used 7 for this recipe)

-1 Tablespoon Black Peppercorns

-1 Teaspoon Red Pepper Flakes

-1 Garlic clove, sliced

-{Approximately} 1/2 Cup Granulated Sugar, used to lightly sweeten

-2 Cups Champagne Vinegar

-Salt, TT

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Method of Prep:

-In a medium sauce pot over a medium flame, combine vinegar, spices, garlic, sugar and salt.

-Stir until sugar and salt is dissolve; Taste liquid. Adjust salt and sugar if needed to your liking.

-Bring liquid to a simmer for 5 minutes.

-Place sliced pepper rings into mason jar. Add in hot liquid.

-Let cool to room temperature.

-Place in refrigerator until cooled down. Cover and date.

-Ready to eat after 4 hours. For better pickling flavor, allow to pickle for up to 1 week.

Enjoy!

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