Made some dirty rice and needed red and green bell pepper. But the peppers were a buck a pound so I got three of the green ones, six of the red ones. Only used two green and two red for the rice.
That left me one green and four red bell peppers. What to do?
Chucked two quarts of water into a pot to which I added four tablespoons of kosher salt and a cup of white vinegar.
Now to appreciate this you sort of have to be a Rhode Islander. I say this because a habit we have is to put vinegar on french fries, usually cider vinegar and along with salt. Even the potato chips – salt and vinegar is available here.
But anyhow back to it, the brine was fantastic by itself! The salt and vinegar really came out.
So I sterilized the jars and lids. Easy to do wash and rinse jars and lids, then heat an oven to 350F and put a pot of water on the stove and bring to a boil. Once everything is at temp lids go into the pot, jars on a baking sheet and into the oven. Both stay in their respective environments for 10 minutes.
While the jars were sterilizing I cut up the peppers into 1″ wide strips. When the jars came out of the oven I packed the peppers into them – five peppers yielded two and a half jars. Then I poured the brine over them, placed the lids on and sealed them. No need to can these. They’ll be gone with a week or two. I love pickled peppers.