Quick-Pickled Cherry Peppers

We love the stuffed cherry peppers we find in gourmet shops, though they can be a bit pricey at upwards of $10 a jar. But peppers from the farmers’ market come cheap and with a simple brine, you can get the same results for much less.

Ingredients

• 12 cherry peppers, washed well
• 2 cups white vinegar
• 2 cloves garlic, cut into thirds
• 1 teaspoon salt
• 5 peppercorns

Directions

1. Prepare the Peppers

1. Poke Holes:
   With the tip of a knife, poke a few holes around the tops of the peppers. This will help the brine penetrate the peppers more effectively.

2. Make the Brine

1. Combine Ingredients:
   Place the peppers and remaining ingredients into a saucepan and bring to a boil over medium-high heat.

3. Simmer

1. Reduce Heat:
   Once boiling, reduce the heat to medium and simmer for about 10 minutes or until the peppers are slightly softened. Stir occasionally to ensure even cooking.

4. Cool

1. Remove from Heat:
   Remove the saucepan from the heat and let the mixture cool for approximately 30 minutes. This will allow the flavors to meld together.

5. Transfer to Storage

1. Store Peppers:
   Transfer the peppers and brine to a storage container. Ensure the peppers are fully submerged in the brine. Seal the container with a lid.

6. Refrigerate

1. Chill:
   Refrigerate the peppers for at least a few hours before serving. For the best flavor, let them sit for at least 24 hours. The peppers can be stored in the refrigerator for up to a week.

7. Serve

1. Enjoy:
   You can serve the pickled cherry peppers whole or scoop out the seeds and stuff them with your favorite cheese or meat. They make an excellent appetizer or addition to a charcuterie board.

Additional Tips

• Customize the Brine: Feel free to add other spices for extra flavor. Bay leaves, mustard seeds, or fresh herbs like dill can enhance the pickling brine.
• Stuffing Options: Popular stuffing choices include cream cheese, goat cheese, feta, prosciutto, or a combination.
• Sterilize Containers: To extend the shelf life, consider sterilizing your storage container by boiling it in water for 10 minutes before using it.

Enjoy your homemade pickled cherry peppers as a delicious, cost-effective alternative to store-bought versions!