I love going to the farmers market or grocery store and shamefully, I always go a little overboard with my purchases. I tend to eat with my eyes and fill my bag with tons of fresh produce (think bunches of carrots, zucchini, broccoli, peppers, banana peppers) with plans on making beautiful, often elaborate dinners filled with fresh veggies.
The busy weeknights get the best of me and to preserve some of the vegetables I buy and not let them go to waste, I end up quick pickling them to extend their life a bit.
This is a quick pickling recipe that I created to extend the life of some crunchy yellow and orange peppers I had purchased this week. Instead of a long and laborious canning process, this recipe is a quick pickled pepper that can last in the refrigerator up to 2 days. Thanks Peter Piper for the inspiration :).
All I had to do was cut up some slices of pepper (that was made super-easy with my new Wusthof® Classic Ikon Chefs� Knifeknife) and add some peppercorns, green onion and fresh sage to mason jar.
I added in a quick mixture of white balsamic vinegar, salt, sugar and olive oil and let the pickles sit overnight.
You can use the pepper “pickles” as soon as you would like but I like to marinate mine overnight to really infuse the flavor. To dress up the pickled peppers, I served them on toasted pumpernickel bread with a goat cheese spread and chopped basil.
Overall you get this sour, sweet, crunchy, creamy sensation that is just delicious! Perfect as a light lunch or cut into squares for an appetizer. Hope you enjoy!
1. Wusthof® Classic Ikon Chefs� Knife – This is the chef’s knife to get. It seriously, cuts like butta :). Overall, it has a great handfeel, nice weight and just long enough that you always feel in control. Get your own by clicking the link below!
Wusthof® Classic Ikon Chefs� Knife
2. Wusthof Classic Ikon Sharpening Steel– Never a dull moment! Keep your new Chef’s knife sharp by using the sharpening steel before each use. With only a few swipes, this steel gets your Chef’s knife cutting ready.
Wusthof Classic Ikon Sharpening Steel
3. Ball Mason Jars Wide-Mouth Can or Freeze – 16 oz 12pk. These mason ball jars are a perfect way to keep your pickled vegetables or anything else for your canning needs. I definitely prefer the “wide mouth” canning jars over the original since they are much easier to fill! Get your set of 12 from http://www.amazon.com
- 1/2 red pepper
- 1/2 orange pepper
- 1 tsp of peppercorns
- 2 scallions (cut to fit the mason jar lengthwise)
- 4 sprigs of sage (kept whole)
- ¼ cup of white balsamic vinegar (or any light colored vinegar)
- 1 tsp of sugar
- 1 tsp of salt
- 1 tbs of olive oil
- ¼ cup of water
- 4 oz of goat cheese
- 5 tbs of greek yogurt
- pinch of salt and pepper
- 1 tbs of chopped basil
- 5 slices of pumpernickel bread
- Slice up the peppers into thin strips and fill the mason jar lengthwise.
- Add in peppercorns, scallions, and sage.
- Whisk together vinegar, sugar, salt, olive oil and water in a bowl until the salt and sugar dissolve. Add to the mason jar and refrigerate for at least 30 minutes.
- Just before serving, mix together goat cheese and greek yogurt until well blended.
- Spread an equal amount of goat cheese onto each slice of bread.
- Dice up the pickled peppers and distribute evenly on toast.
- Finish with chopped basil, cracked pepper and salt.