Peri-Peri Pickled Peppers
Prep Time: 15 minutes
- 4 Ounces of Sweet Pepper Rings
- 3 Large Basil Leaves, fresh
- ½ Tbsp of Spicelopedia™ Peri-Peri Seasoning
- 2 Tsp of Cane sugar
- 1 Whole Clove of Fresh Garlic
- ¾ Cups of Sherry Vinegar
- ¼ Cups of Rice Vinegar, Plain
- Cold Water
Pack peppers and basil into the canning jar, alternating layers with the basil.
Add the seasoning, the sweetener, the whole garlic clove, and both vinegars to a small saucepan. Bring to boil and reduce to simmer until mixture reduces by half.
Pour the warm liquid, including the garlic clove, into the canning jar with the peppers and the basil. Let cool for a few minutes, uncovered and at room temp. ADD enough cold water to bring the liquid up to the line below the lip.
Seal and refrigerate for 48 hours before serving.
Refrigerator pickles utilize a quick pickling process that only takes about 48 hours. Although they don’t have as long of a shelf life, these are a great make-ahead accompaniment to a party platter.