Perfect pickled peppers enhance meats, salads and sides

Yankee Chef logoBy Jim Bailey

On top of burgers, warmed and sitting on top of that juicy steak, as a side to your favorite meal, a spicy addition to any salad as well as topping off a bowl of chili, pickled peppers are as versatile in presentation as in making them.

If you want a little kick in the pants, add some extra jalapenos, cherry or hotter peppers to the mix.

pickledpeppers1 small onion
1 each yellow and red bell pepper, halved and seeded
1 jalapeno pepper, halved and seeded
1 cup apple juice
1 cup apple cider vinegar
1/2 teaspoon minced garlic in oil
1/2 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon vanilla

Peel and cut the onion in half. With cut-side down, julienne it, along with bell and jalapeno peppers; set aside. In a large saucepan, bring apple juice, vinegar, garlic, chili powder, salt and vanilla to a boil over high heat.

Remove from heat to cool to room temperature. Add vegetables, stir to combine well and transfer to a container. Cover tightly and refrigerate until ready to serve.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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