Pickled Peppers

Pickled Peppers

Clockwise from Smallest Jar

Thin Pepper Sauce, Buffalo Dressing, Thick Hot Sauce, Spicy Vinegar

I roasted all the peppers from my CSA share one evening... I soaked them in a water, vinegar and salt solution for several weeks,for some pickled peppers.  Then I used to Pickled Peppers to make some hot sauces.

Bunch of your favorite peppers

Salt, Chopped Onion, Chopped Garlic to taste

Crushed Red Pepper Flakes, Optional

50/50 mixture of water and vinegar to cover peppers

Set oven to broil

Wash peppers

Arrange peppers in a single layer in a baking dish

 Turn peppers every few minutes until charred

Wearing Gloves, rub off the charred skins...

 Rinse remaining bits of charred skin off

Roughly chop peppers

Place in a large jar

Add salt, chopped onion, and chopped garlic to taste

Cover with 50/50 mixture of water and vinegar

Add crushed Red Pepper, if you prefer your peppers really spicy

Give a good shake and let rest in the fridge for several days to several weeks.   They should keep for quite sometime....
Use them as in, in sandwiches, salads and veggie dishes..or use them for hot sauces, dressing and vinegar..