Nonnie’s Pickled Peppers
nonnie / apps / vegan / whole 30 / paleo / dairy free / meat free / gluten free / grain free
I could eat these pickled peppers right out of the jar they’re so good (and I have before!)
This is a classic recipe we always had in my house growing up. We would go to Nonnie’s house for dinner and she would always have loads of apps on her coffee table, and this was always in a little bowl alongside breads, meats, cheeses and olives. There is really nothing better than having a deli sandwich, bringing it home and putting a forkful of these on top. They give is a tangy, bright crunch.
Once you get the hang of it, they’re really easy to make. I love making batches of these to keep in my fridge for salads, sandwiches, charcuterie boards, you name it!
Nonnie’s Pickled Peppers
ingredients:
3-4 bell peppers (I like to use a mix or red, orange and yellow)
3 cups white distilled vinegar
1 cup water
1 tbsp salt
2 garlic cloves
1 cup olive oil
directions:
Cut peppers into short slivers.
Boil the white vinegar and water together in a pot. When it starts to boil, drop in a handful of the peppers. You do this in batches so they do not get overcrowded. When the water starts to boil again, take the peppers out and lay them on a dish towel or paper towel to dry. You still want the peppers to have some crunch to them so we don’t leave them in too long. Repeat until you’ve done all the peppers.
Transfer the peppers to a bowl and sprinkle generously with the salt, add garlic cloves, and pour the olive oil overtop. Mix together, cover the bowl and let them marinate in fridge overnight. (If you want to eat them the same day, you can let them marinate for a couple hour in the fridge before serving them. They’re just better when you marinate them longer).
When they are done marinating, transfer everything to a jar, but remove the garlic cloves! Store in the fridge or serve them however you’d like! They will last you a couple months in the fridge as long as they are sealed tightly and completely covered with the brine.
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