Make spicy and sweet jalapeño and bell pepper pickles. It's super easy and the pickles will keep in the refrigerator for months. A little caution is necessary, though. Definitely wear gloves to save your fingers from burning, and DO NOT touch your eyes. The precautions are worth the effort, though. Promise. Adapted from www.cookieandkate.com
Ingredients
- ½ pound jalapeños (choose larger jalapeños for less spicy pickles)
- 1 red bell pepper, seeded and diced
- 1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
- 1 cup water
- 2 tablespoons honey or sugar of choice
- 2 cloves garlic, peeled and smashed
- 1 teaspoon salt
Method
- First, prep your peppers: Please wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing. Slice the pickles thin with a mandoline or chef’s knife. If you’re still concerned about the spice level of the pickles, run the sliced jalapeños under running water in a colander to try to knock off any remaining seeds. Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper into a small dice.
- Combine the prepped peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the honey into the liquid. Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to poke down the peppers so they all fit and there aren’t any hidden air pockets.
- Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled (just sample one every now and then to find out). They are best when relatively fresh, but keep well for at least a month.