Wednesday, September 27, 2017

Easiest Pickled Baby Peppers :: Fast Pickle HACK ::


When sweet and hot peppers are plentiful in the garden and farmers market at the end of the summer and into mid fall, make jar after jar of these ridiculously easy pickled peppers. 


Amount
Measure
Ingredient
Prep Method
3/4
Pound
Small peppers
Sweet or HOT, pierced


Directions:

Start w/ a clean wide mouth quart jar.  Did you know you can buy BPA free plastic lids for your canning jars?  Wash the peppers well and pierce w/ a sharp paring knife, to allow the brine to get inside the pickle.  Fill the jar half full w/ peppers and add

1
Tablespoon
Sea Salt

2
Tablespoons
Coconut Aminos
Or 1 Tsp Sugar
1/4
Cup
Orange Juice

1/4
Cup
Apple Cider Vinegar

1
Tablespoons
Dry herb seasoning blend
Italian, Mexican, Herbs de Provance
1
Tablespoon
Sherry
Optional


Water




Top off w/ more peppers, pressing them into the jar.  I put the jar into a wide bowl to catch any overflow.  It’s ok if you crack a few.  They will soften as they pickle.  Add water to the jar to bring the liquid up to the neck.  Put the lid on and shake the jar well.  Let sit at room temperature for 24 to 48 hours.  Shake the jar twice a day.  Unscrew lightly to let the CO2 escape.  Store in the fridge.  These are great on everything.  


Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

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