I am currently groomed with this sour pepper and I think we are adding them to everything. They only last for 20 minutes of preparation, then you will last for a month in your fridge (although to be honest, I bet you will finish the jar).

I’m sure this pickle peppers are better better. When I eat a dish together, I’m always surprised how much hint of the hint (from lemon or vinegar) is just to overcome good. Marinated pepper crunches to add my secret to that perfect review of Tanginess all TACO recipes: and sandwiches my favorite Salad recipesTo be in style Homemade pizzaand much more.

For photos I have made a batch of sweet acid pepper but This recipe is easily adapted for all types of peppers (even the coolest you can find). It really depends on what you are looking for. Feel freely with different peppers or combination to reach the level of your favorite spice. Then, when you are ready to pick up pickles several times, try one of our other fast acids as Sour red onionseveryday dill acidand this rosemary Marinated carrotsAuthority

The main components

• Pepper. I love sour sweet pepper, but this recipe works with any content pepper. It depends on what you are looking for. For sweet peppers we love to use mini pepper (how I was doing them Sweet pepper pops) They are thinner than the usual bell pepper, which generates better tissue in the end. You can use 100% sweet pepper or mix some hotter varieties such as banana pepper, cherry pepper, jalapeños, serrano pepper or fresno pepper like warmer options.
• Vinegar. For this pepper, we keep the salt with regular distilled vinegar (5% acid). It gives the acids clean, classic taste, allowing the sweetness of pepper and garlic to come (it is also cheap). Liberately replace rice wine vinegar or white wine vinegar if you prefer.
• Salt and sugar. These are necessary for balancing saltrails. Without salt or sugar, our salt would have tasted too intensively as simple vinegar (we make this approach for most Sour recipes inspired by taste). For salt I use a sea salt or pickle salt (the best here is to avoid salt salt, as the added iodine may interfere with the acid process). For sugar, I use simple granulated sugar because my priceright. You can replace brown sugar or honey, but it can cause your saltwater to appear a little cloudy.
• Garlic and spices. For the classic taste, we love to add jars sliced ​​garlic (you can make it a table with a slightly more intense tape flavor). We then keep it clear to the spices with AllSpice Berry (yes one is enough) and the whole pepper.
• Optional chili peppers. When I use 100% sweet pepper, I like to add a heat hint with a small dried chili (Chile de Arbol is perfect). This is optional and will not make sour spicy. They taste more warm than anything. For more heat for more heat, or mix instead of some fresh hot pepper.

These pickle peppers get better over time. Wrap your pepper to the jar, then pour the hot salt on them. Then pass them to the refrigerator when they have cooled to the room temperature. When they sit overnight, they turn into incredibly folding, tangled pepper and continue to improve every past day, as garlic has more time to import with its scent. I can’t wait to try them. And when you are ready for easier acids, make sure to check our Bread and butter acid or this colorful Marinated beetsAuthority