Pickled Peppers

I made these lovely refrigerator pickles to try and capture the beauty of summer for a rainy fall day. Then my son and his girlfriend came up for dinner and I opened a jar to eat with cheese, Italian sausage and crackers.  Then we opened the smaller jar because the first jar was so good.  Then I sent the other jar home with them because they liked them so much.  Which means that I will have to make another batch!  Maybe I’ll just double it this time, eat a few jars now and then put away a few for later.  At any rate, you should at least make one batch and eat them now if you aren’t patient like me, or put them away for a cold rainy day where you need a little sunshine in your life, if you have any self control (unlike me)

Pickled Peppers

Print Recipe

★★★★★

5 from 1 reviews

• Author: Rocky Mountain Woman

Ingredients

Scale 1x2x3x

• 1 small head of cauliflower, cut into small pieces
• 1 small package of assorted mini sweet peppers (about 7 peppers), sliced thinly
• 3 pickling cucumbers, sliced thinly
• 1 small red onion, sliced thinly
• 3 C white wine vinegar
• 1 1/2 C water
• 1/2 C sugar
• 1 T peppercorns
• 1 T mustard seeds

Instructions

1. Pack vegetables in quart jars that have been rinsed in boiling water
2. Bring the rest of the ingredients to a boil in a medium saucepan
3. Simmer 10 minutes
4. Pour over vegetables
5. Screw on the lids and refrigerate

If you decide to serve them to your son and his girlfriend with cheese, Italian sausage and crackers, you should double the recipe, just saying.