The Ranger's Daughter

Naturally beautiful food

Quick Pickled Peppers with Lime

Quick pickles have changed the way I eat food. I’ve never gotten comfortable with preserving, but refrigerator pickles? They are everything. They come together in minutes, last for weeks in the fridge, and lend big, bold flavor to a variety of meals.

This recipe in particular was adapted from the most amazing book, simply titled “Asian Pickles” by Karen Solomon. Her recipe was inspired by the classic Thai pickles called prik dong nam som, which are often seen on Thai restaurant tables. Spoon these (with the brine) over Pad See Ew or Pad Thai to keep it classic, or go rogue and dish them over grain bowls and into tacos. They’re so versatile, you can really do no wrong.

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Don’t be afraid to use different pepper variations. I recently made a batch of these with a green bell pepper, two Hungarian hot peppers, and two habaneros. YUM.

 

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Why is it good for you?

Capsaicin, the compound in peppers that makes them spicy, has fascinating benefits for the body. Eating capsaicin causes your body to produce more endorphins, the hormone that makes us happy. It’s also believed to help lower blood pressure and cholesterol, as well as regulate blood sugar. Capsaicin aside, all pepper varieties are low in calories and high in nutrients like vitamins A & C, fiber, potassium, and folic acid.

Quick Pickled Peppers with Lime

Ingredients

  • 2/3 cup distilled white vinegar
  • 1 tsp salt
  • 1 Tbsp. honey
  • 1/2 cup cold water
  • 7.5 oz. peppers (I used two purple bell peppers and a jalapeno)
  • 1/2 tsp lime zest

Instructions

  1. In a small saucepan, stir vinegar, salt, and honey over medium heat until salt and honey dissolve.
  2. Remove pan from heat, stir in cold water, and set aside.
  3. Using a chef knife or a mandolin, slice peppers thinly. Remove membrane and seeds from the bell pepper.*
  4. Add lime zest to a glass jar (I used an 18 oz. Weck).
  5. Pack sliced peppers into the jar, then pour in the cooled brine. Push down the peppers to submerge them.
  6. The pickles can be eaten in as little as two hours, but they'll become more flavorful over time. They'll last up to 2 months in the fridge.

Notes

*I like to leave in the membrane and seeds of hot peppers like jalapenos, since that is where much of the spiciness is concentrated. If you don't like spice, you can remove these parts.

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Recipe adapted from Pickled Chiles with Lime from the book Asian Pickles by Karen Solomon.

bell pepperschilescondimentshealthyheartjalapenospeppersquick pickles

Allison • October 7, 2016


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