Quick and Hot Pickled Mini Peppers and 'Cukes
ACTIVE TIME: 10 minutes
Since both the peppers and cucumbers are diminutive in size, these pickles can boldly go where others can't fit such as in tacos, onigiri, bao, dumplings, etc. I even use them instead of pickle relish on hot dogs. Genius! (Thank you.)Photo by Lynne Calamia
Read More
Read Less
Software
- 2 mini sweet peppers, thinly sliced*
- 2 Persian cucumbers, thinly sliced
- 1 shallot, thinly sliced
- 2 Thai bird chilis, thinly sliced
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 cup rice wine vinegar
ACTIVE TIME: 10 minutes
Procedure
- Combine everything in a 1-quart jar, or other container with a tight-fitting lid. Shake to dissolve the salt and sugar, then set aside for at least 1 hour, turning the jar every ten minutes to ensure even pickling.
- Refrigerate, tightly sealed for up to a month.
*Mini sweet peppers are small, sweet hybrids of bell peppers that come in orange, red, and yellow. Although sometimes sold loose, "mini sweets" are typically offered pre-bagged.
RELATED RECIPES
