Peppers are great right now — peak of season — and this is great way to make them last into the dark and gloomy days of winter. This recipe is a quick pickle, not like typical canning and preserving, but it will stay fresh in the fridge for months. The finished product is a nice balance of smoked paprika and garlic and adds a little Spanish influence to any dish. Great on sandwiches, added to pastas for a bit of bright acidity or on your favorite grilled meats or fish.

 Quick Pickled Peppers // photo by Stephanie Cornell

Quick Pickled Peppers // photo by Stephanie Cornell

For 1 quart pickled peppers (1 mason jar)

Several sweet peppers, sliced.

For pickling liquid:
2 cups water 
3/4 cup white wine vinegar
1 1/2 tbsp salt
1 tsp smoked sweet paprika
4 cloves garlic 
1 bay leaf
1 tsp coriander seeds 
1 tsp cumin seeds 

Pack the sliced sweet peppers into a clean mason jar and set aside. Bring all remaining ingredients to a boil in a medium-sized saucepan. Remove from heat and pour over peppers in the jar until covered. While still hot, cover with jar lid and let sit at room temperature for 12 hours.

Refrigerate and serve as needed. Refrigerated peppers will keep for all of eternity.*

*Not really. Not science. They will last a long time, but probably not forever. Use your judgement! If they ever begin to taste fermented or “bubbly,” toss them!

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