Perfect pickled peppers enhance meats, salads and sides

Yankee Chef logoBy Jim Bailey
theyankeechef.blogspot.com

On top of burgers, warmed and sitting on top of that juicy steak, as a side to your favorite meal, a spicy addition to any salad as well as topping off a bowl of chili, pickled peppers are as versatile in presentation as in making them.

If you want a little kick in the pants, add some extra jalapenos, cherry or hotter peppers to the mix.

pickledpeppers1 small onion
1 each yellow and red bell pepper, halved and seeded
1 jalapeno pepper, halved and seeded
1 cup apple juice
1 cup apple cider vinegar
1/2 teaspoon minced garlic in oil
1/2 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon vanilla

Peel and cut the onion in half. With cut-side down, julienne it, along with bell and jalapeno peppers; set aside. In a large saucepan, bring apple juice, vinegar, garlic, chili powder, salt and vanilla to a boil over high heat.

Remove from heat to cool to room temperature. Add vegetables, stir to combine well and transfer to a container. Cover tightly and refrigerate until ready to serve.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

RSSComments (0)

Trackback URL

Comments are closed.