Perfectly Imperfect Pickled Peppers, say that five times fast!
Hope you're having a great week and enjoying the gorgeous weather Ohio has been having the last few days! We can't get enough sunshine and color and hopefully these colorful peppers will inspire you to get creative in your kitchen!
These pickled peppers are a mix of pickled and marinated and once they sit for 24 hours, they're perfect on salads, over grilled chicken, chopped up in olive oil for a bread dip situation, or just straight out of the jar! You can mix the marinating liquid with equal parts olive oil for a flavorful salad dressing, as well! You know us - we like to keep waste to a minimum!
If your grill is out and ready, grill the peppers for a few minutes on each side, until char marks form, but you can also do what we did and sauté them! Either way works! Let's dig in!
1 bag Perfectly Imperfect mini sweet peppers
1/2 cup water
1/2 cup distilled vinegar
1 tsp chili flake (optional for heat)
4 garlic cloves, sliced or minced
1/2 cup fresh parsley, chopped
2 T salt
3 T sugar
1. Sauté or grill mini peppers for 3-4 minutes per side, until peppers are moderately soft and have some color on each side. Set aside and allow to cool!
2. Combine salt, sugar, chili flake, vinegar and water and stir until salt and sugar are completely dissolved into the liquid.
3. In a large jar, add parsley, garlic and layer peppers. Pour vinegar mixture over, making sure peppers are completely submerged. Cover and let marinate for 24 hours. Peppers are ready to eat after that and can stay in the fridge for 10-12 days, if they last that long! Enjoy!
We hope this recipe makes its way to your kitchen and you love it as much as we do! Be sure to tag us in your foodie photos @perfectlyimperfectproduce so we can keep up with your foodie journey! Thanks for another great week!