You don't want to know how long these have been in my fridge, but i think they get better with time. Isn't pickling... like a fine wine? Ok... June 13th. And i'm sure my mother is asking "of what year?" I had everything ready to go for this post, then i had my nasty fall and never got around to posting this. I just re-discovered a jar of these in my refrigerator and was surprised at how tasty they were and i thought i should share with you!
As a kid i thoroughly loved raw green bell peppers. Then, at 7, i had my tonsils removed and, ever since, you couldn't pay me to eat a bell pepper. Whether green, orange, yellow, red or purple - i won't get near them with a 10 foot pole. Then, on the evening of Tuesday, February 22, 2011, the stars must have aligned in a way that amazed me... i watched a little boy eat a baby orange bell pepper, and you could see how much he enjoyed it, while at the same time it emitted an aroma that i thought was so fresh. I got up and got one of those same orange peppers, and LOVED it! In fact, i ate two more -- one yellow and one red, and the entire time i kept thinking "i can't wait to call mom and tell her that i now eat bell peppers, albeit, not green"!
So now that i love these little sweeties, i'm finding a lot of goodies to incorporate them in, but the first thing is some pickled sweet peppers...
- Mixed baby peppers (whatever colors you like)
- 1-1/2 c. white taragon vinegar
- 2 T. pickling spices
- 1/4 c. sugar
- herbs are optional (dill, taragon, almost anything)
Remove the peppers from the pot of boiling water and let them cool.
Meantime, boil the vinegar, pickling spice and sugar for about 5 minutes or until the sugar is completely dissolved.
Stack the peppers in a canning jar any way you like. I lined mine all vertically and alternated colors.
Pour the cooked vinegar mixture over the peppers to fill the jars.