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Quick Pickled Peppers


3-4 sweet peppers

10 espelette peppers

2 cloves garlic, peeled and smashed

1/2 onion, thinly sliced

2 tablespoons honey

1 1/2 cup apple cider vinegar

1 1/2 cup water

Juice of 1 lemon

2 teaspoons salt


  1. De-stem and de-seed the peppers. Slice them into thin rounds.
  2. Place the peppers, garlic and onion in a quart mason jar.
  3. Heat the apple cider vinegar, honey, water, lemon and salt to a boil. Pour over the peppers/onions and cover for at least 10 minutes before serving.