Preserving fruits and vegetables from the garden is an old school Italian tradition that I love to keep. Not only is it a fun project but it’s a great way to eliminate waste. I was recently gifted a huge crate of Melrose peppers and cooked them pretty much every way possible. Even still, I had so many leftover so I decided to pickle the remaining peppers. Pickled goods will pretty much last forever if they’re sealed and they’re a great addition to sandwiches, pizza and salads!
- 1-2 lb of peppers
- 1 small onion, chopped
- 1-2 garlic cloves, thinly sliced
- 6 cups white vinegar
- 2 cups water
- 5 tablespoons kosher salt
- 2 tablespoons sugar
- Sterile glass jars with sealable lids
- Place the peppers into a large pot and add the vinegar, water, garlic, onion, salt and sugar.
- Bring to a boil. Once boiling, reduce heat to medium-low, and simmer for 5 minutes.
- Fill jars with peppers and top off with the liquid leaving about a half-inch open between the lid. Seal the jars with the lids.
- Place jars in a separate pot lined with towels (so they don’t bump into each other) and fill with enough water to cover the jars. Bring to a boil, and boil for 15 minutes to seal.
- Keep jars in a cool, dry place. Refrigerate after opening. Opened jars will last in the fridge for 6-8 months.