If you completed that phrase in your mind you have discovered the theme of this post--pickled peppers. I saw the recipe for these pickled peppers a few months ago on the Iowa Housewife blog and was intrigued by it. My dad used to can very hot peppers which he adored but they are not something either Rob nor I care for. This recipe is for a sweet refrigerator pickle rather than a pickle that has to be brined and canned. You do need to be patient for a couple of weeks to allow the flavors to develop a bit before you dig into them. We like them on sandwiches and they would also work well in things like Three Bean or Potato Salad for a little zing or color. I would not advise substituting them in savory dishes such as Chicken a la King as I think they would be too sweet, but if you try them you can see what you think.
To make the pickles you can use large red, yellow, or orange bell peppers or you can use some of the smaller colored peppers which are often sold quite inexpensively by the bagful these days. I have tried this recipe with both kinds. I found that I needed more brine to cover the peppers completely in the jars so have adapted the recipe accordingly.
2 large red bell peppers (or yellow or orange)
1 cup white vinegar
1 cup water
1/2 cup sugar
2-3 cloves garlic, minced
1-2 Tbsps. olive oil
1 tsp. sea salt
Sterilize a couple of jars. Pints work well for this. Wash peppers, remove most of the seeds and membranes and then slice into strips. Cover with boiling water and then let them soak for about 5 minutes. Drain.
Meanwhile combine the vinegar, water and sugar and bring to a boil. Simmer for 5 minutes and then remove from heat. Add garlic, olive oil, and salt. Place the peppers in the prepared jars and then pour the vinegar mixture over them to cover. Store in the refrigerator for two weeks before using. These will keep for several months in the refrigerator. They are very tasty and easy to make.
One of our favorite ways to use them is making these sandwiches:
There is not a real "recipe" for these. Here are some general directions for making them.
Briefly heat tortillas in the microwave. Cover with a damp paper towel to prevent them from drying out. For just two tortillas I would microwave for 20 seconds on high.
Spread a layer of vegetable dip down the middle of the tortilla. If you do not have vegetable dip you could use ranch dressing or a combination of ranch dressing and cream cheese. Add some grated cheese and thinly sliced lunch meat. I generally use ham or turkey.
Top with a lettuce leaf, some sliced cucumbers, and some fresh or pickled peppers.
Roll up and fasten with a toothpick. I like to wrap these in plastic wrap. They work well for school lunches or when we are travelling. If you just unwrap the top these are easy to eat without creating a mess in the car. You can also make these with other types of wraps such as the Flat Out brand, but I normally keep tortillas on hand and they are less expensive.
Print this post
E-mail this post to a friend
Share this post on Facebook