Quick Pickled Cubanelle Peppers
Written by Jess Gorski   

I found this recipe on a blog. It does sound very simple. I would heat my water on the stove top, personal preference, but the rest sounds great. I am going to try this for other veggies as well. I love the flavor that pickling adds to dishes.


Recipe for Quick Pickled Cubanelle Peppers


4 large Cubanelle Peppers (washed)

2 cups distilled white vinegar

2 1/2 cups water

1/4 c. kosher salt

1/2 tsp. minced garlic

1. Microwave the water in a large bowl, until close to a boil (approx. 6-7 minutes, but time will vary) `

2. While the water is heating, slice the peppers into1/4 inch rings.


3. Place the peppers and garlic in a container which has a lid.

4. Add the salt and vinegar to the hot water, stir to dissolve the salt.

5. Pour over the peppers.  Allow to cool, then cover.

6. Try after 2 hours, allow to set up to 4 hours at most.  Remove from brine.

7.  The pickled Cubanelles can go directly into a recipe, or can be stored in a sealed container in the refrigerator for up  to a week.


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