homestead logo

USDA Organic Seal

  • icon The Freshest
  • icon Community Supported Agriculture
  • icon Certified QCS
image Fresh Produce Straight from the farm to your table See Our Products
image Community Supported Agriculture Get your share today! Learn How
image USDA Organic Quality Certification Services (QCS) Read more



Quick Pickled Cubanelle Peppers

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.

USDA logoNew QCS Logo

From Our Blogs

Follow Us!