Incredibly easy to make and very tasty just by themselves or in sandwiches or other dishes
Sweet Hot Pickled Peppers are simple to make and are ideal to serve as a side or condiment for festive occasions. They are really good just as specified in the recipe, but it’s also easy to tweak the recipe to your own taste. You just adjust the amount of sugar for more or less sweetness, adjust the vinegar for sour-tartness, and adjust the amount of jalapeno for more or less heat. You can’t go wrong – if you think it’s too mild, just put more vinegar or jalapeno in the brine and marinate the peppers for a few more hours … or even days.
This particular batch was fairly mild with just one small jalapeno. I ate the whole batch by itself, just popping them in my mouth. You could chop them into smaller pieces but I like to keep them whole because they’re really pretty. We have Thanksgiving coming up, and these are an ideal addition to the holiday spread. Right now I have them in a seal jar in the fridge, but when we have company over I’m likely to use them to garnish other as well as offering them in a serving bowl as a dish in its own right.
Just try this out – it’s so easy and yummy you just might make it a family keeper.
- 1 lb Mini Sweet Peppers (Kroger)
- olive oil
- 1½ c. water
- ½ - 1 cup vinegar
- ¼ cup sugar
- 1 jalapeno, sliced
- Set oven to 450 degrees.
- Cut off stems and remove seeds from each pepper.
- Brush each pepper with olive oil, place on cookie sheet, and roast until soft and starting to blister. They roast more evenly if you turn them over after they've started to blister and roast a few minutes more..
- Remove from oven, let cool and peel.
- Put water in a medium saucepan and add vinegar, sugar, and jalapenos. Boil for 5 minutes and set aside to cool.
- Remove jalapenos and add the roasted peppers. Refrigerate overnight.
- Store in a jar in the refrigerator in the brine and fish them out to serve.
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