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