Preserve the crunch in peppers when you pickle them.
Pickling vegetables such as peppers creates a tasty accent item for sandwiches and salads. Pickled peppers can also be eaten alone as a flavorful snack. Fresh peppers have a delightfully crisp texture when you bite into them, but cooking peppers can sometimes turn them soft and mushy. Sea salt can help preserve the crunch when you pickle peppers. In addition to a standard water-and-vinegar brine, add sea salt to keep your pickled peppers crunchy.
Instructions
1. Wash two fresh bell peppers and place them in a bowl. Sprinkle the peppers with sea salt until they are lightly covered. Let them sit overnight.
2. Sterilize a clean, 1-pint glass jar in boiling water
3. Rinse and dry the peppers. Remove the seeds, slice them into strips and place them in the jar. Use red, green, yellow or orange peppers, or two different peppers to add taste and color contrast to your jar.
4. Combine 2/3 cup white distilled vinegar and 2/3 cup distilled water in a pot. Heat on low.
5. Cut one clove of garlic into thin slices. Add the slices to the liquid mixture.
6. Stir in 1 tbsp. sea salt, 1 tsp. dried red pepper flakes and 1/4 tsp. peppercorns.
7. Turn up the heat on the stove, and bring the spice mixture to a boil. Remove from heat.
8. Pour the heated liquid over the pepper slices in the jar.
9. Seal the lid and ring on the jar. Place the jar upside down on the counter at room temperature for two days. Put the jar in the refrigerator to last for a week.
Tags: place them, when pickle
