Assorted Pickled Peppers in Sweet Brine -Refrigerator Pickle

What to do with a handful of jalapenos, some sweet banana peppers and a bell pepper? Make some super easy Assorted Sweet Pickled Peppers of course:@) This is yet another variation of my all time favorite refrigerator bread and butter pickle recipe. I love this technique for pickles, cut up some veggies and place in a Lock-N-Lock bowl, add a few other cabinet staples, secure lid, give the bowl a shake or turn upside down a few times, then store in fridge-done. The veggies only have to sit out until they make enough liquid to cover them. 

4 jalapenos, 3 banana peppers and 1/2 of a bell pepper filled a pint jar.

What to do with the peppers?

Add to sandwiches, top Mexican food or nachos,

chop and add to tuna or chicken salad, or

just pop 'em into your mouth like M&M's:@)

Assorted Pickled Peppers in Sweet Brine-Refrigerator Pickles

2 C sliced peppers, any type you have on-hand

Heaping 1/4 C sliced onion

3/4 C sugar

1/4 C + 2 Tblsp vinegar, cider vinegar -or- half cider/half white

hearty 1/2 tsp celery seed

1 tsp Kosher salt

1. Mix everything in bowl, cover. Lock-N-Lock bowls work great for this.
2. Stir occasionally and let sit until liquid covers vegetables. 
3. Place in refrigerator for about 7 days. But you can eat them sooner:@)

Eat well and have a happy day!

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Full Plate Thursday