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The Rocky Mountain Woman

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You are here: Home / Recipes / Pickled Peppers

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Pickled Peppers

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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)

 

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Pickled Peppers

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5 from 1 reviews

  • Author: Rocky Mountain Woman

Ingredients

Scale
  • 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

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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.

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Comments

  1. 2pots2cook says

    October 4, 2018 at 9:56 am

    Will gladly do as suggested ! Nerdy me ! 🙂 Thank you RMW !

    ★★★★★

    Reply

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I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

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