So this may sound crazy, but here at the end of October, right when I’d pretty much given up hope, my garden has started producing like you wouldn’t believe. Maybe it’s because it finally cooled off below 90 degrees every day, maybe it’s because the trees that were shading it have started shedding their leaves, maybe it’s because all the bugs have finally died – who knows? But I’ll take it!
In the last week, my pepper plants have produced so many little tasty treats that I find myself not able to cook them fast enough. So, obviously it’s pickle time!
Pickled peppers are fantastic with avocado and lime on top of fish tacos, as a bloody mary garnish, in salads, with barbecued anything (especially paneer!) the possibilities are endless.
So here’s the recipe I used. It makes 2 pint sized jars, so just adjust it if you’re making more pickles.
2 cups rice wine vinegar
1 cup water
1 tablespoon sugar
1 sweet onion, sliced
Peppers (any kind work here, you can even mix types in your jars so you have variety when you open them)
Put the vinegar, water, and sugar in a medium saucepan and bring to a low boil.
Meanwhile, slice your onion and arrange it and your peppers in sterilized canning jars.
Pour your mixture over the peppers, leaving a slight gap at the top. Place lids on jars and either refrigerate and eat within a few months, or process in a hot water bath for 15 minutes and store upside down until they cool.