Quick-Pickled Cherry Peppers
We love the stuffed cherry peppers we find in gourmet shops, though at upwards of $10 a jar, they can be a bit pricey. 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:
- With the tip of a knife, poke a few holes around the tops of the peppers. Place peppers and remaining ingredients into a saucepan and bring to a boil. Simmer over medium heat for about 10 minutes, or until the peppers are slightly softened.
- Cool for approximately 30 minutes. Transfer peppers and brine to storage container and refrigerate. Eat peppers once they’ve cooled or store for up to a week in the refrigerator.
- Serve them whole or scoop out the seeds and stuff them with your favorite cheese or meat.
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