Quick and Hot Pickled Mini Peppers and 'Cukes

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

ACTIVE TIME: 10

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

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.