by Jeannette Ordas of Everybody likes Sandwiches
I'm attracted to bright, bold hits of colour. Pops of colour in my clothes, on my walls and definitely I love seeing colour on my plate. When I spotted these bright peppers at my local Chinatown market, I remembered seeing a great recipe in the September issue of Bon Appetit for pickled peppers. And because the writer was the always amazing Molly of Orangette, I knew they'd be good.
Oh boy, were they ever good! Crispy and crunchy and a tiny bit sweet with a whoa-baby! smack as the vinegar hits the back of your throat. I spent one recent evening just snacking on these right out of the mason jar, but the original recipe states that these would be great with cheese or topped on some pizza. And I'd bet they'd be fantastic on top of burgers, sandwiches or hot dogs.
Pretty Pickled Peppers
(Adapted from Molly Wizenberg in Bon Appetit)
4 large peppers (any colour), sliced into rounds with seeds removed
1 small onion or 2 large shallots, thinly sliced
2 c white wine vinegar
1/2 c + 1 T sugar
3 T water
1 T fresh thyme
2 large garlic cloves, thinly sliced
2 dried red hot peppers (or 1 t crushed red peppers)
1/2 t kosher salt
Add the sliced peppers and the shallots separated into rings into a large bowl. Set aside.
In a small pot, bring to a boil the vinegar, sugar, water thyme, garlic, hot dried peppers and salt together until the sugar and salt melt into the liquid. Pour the hot brine over the peppers and shallots and cover with plastic wrap until the liquid is cool .
Tightly stack the vegetables into a large quart-sized mason jar and pour the brine over top, making sure that all the vegetables are submerged. Cover and refrigerate for at least 4 hours and up to 1o days.
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