Recipe: Three Pepper Pickle, Vegan, Allergen-Free


The farmer’s markets are overflowing with the last great gasp of the harvest, gorgeous and colorful. If you’re like me, you want to buy all of the colors and put them into your face. But you can’t possibly eat it all in one go. What do to?

Pickle. Or in my case, make a quick, refrigerator pickle. The difference: quick pickles or refrigerator pickles are made with a simple brine that are stored in the fridge and eaten with 2-3 weeks. (There are no sterilizing jars, no long-term cabinet shelf storage here.)

Using The Kitchn’s suggestion as my guide, I made this yummy pickle that is flavorful with just a hint of hot on the back of your tongue (from the red pepper flakes). I’m calling it three pepper pickle because it has Italian sweet peppers peppercorns and red pepper flakes. But really you can do with this with any veggie you like, go play!
Three Pepper Pickle
Lightly adapted from The Kitchn

1 pound sliced sweet Italian peppers, sliced red onion, sliced carrots
3 garlic cloves sliced
1 t whole black peppercorns
1 t red pepper flakes
1 T sugar in the raw
1 T Diamond kosher salt (not coarse)
1 cup white vinegar
1 cup water

Combine the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. 

Pour the brine over the vegetables, garlic, onion, peppercorns and pepper flakes in heat-safe container and let it cool. 

Once cooled, cover and refrigerate. The pickles will improve with flavor as they age so give it a day before you start tasting.

*If you're me, and you forgot to read the original recipe through to the end and put everything into the Tupperware, including the salt and sugar (whoopsie!) you can plop that in boiling water/vinegar solution, dissolve the sugar and salt by giving it a few stirs and then put that mixture back into Tupperware, it’ll still come out yum!*


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