This Crispy Pickled Pepper Salad Will Stay in Your Fridge for Weeks, But It Won’t Last That Long—So Add Extra!
Ingredients:
4 bell peppers (red, yellow, or green), thinly sliced
1 cup white vinegar
1 cup water
2 tbsp sugar
2 tsp salt
2 garlic cloves, minced
1 tsp black peppercorns
1/2 tsp crushed red pepper flakes (optional for heat)
1 tbsp olive oil (optional for added flavor)
Directions:
Prepare the Peppers: Slice the bell peppers into thin rings or strips and set them aside.
Make the Brine: In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, and red pepper flakes. Bring to a boil, stirring until the sugar and salt dissolve.
Pickling Process: Place the sliced peppers in a jar, then pour the hot brine over them. Add olive oil if desired for extra richness.
Seal and Cool: Let the jar cool to room temperature, then seal it and refrigerate.
Serve: These crispy pickled peppers will stay fresh for weeks in the fridge, but they won’t last long—so make extra!