For example, Laing likes to use a 4 to 1 ratio of vinegar to water for quick pickled peppers to help tame the heat. In general, you'll need about 1 and 1/4 cups of brine per pint jar of peppers. 2.

This quick pickled peppers recipe may just be your new go-to condiment for adding a little zing to your meals! Easy to make and packed with flavor, you’ll love how these zesty little gems add a tangy ...

Got a bumper crop of cukes, beans or other veggies in your garden? Time to start making pickled vegetables! Pickling is a great way to enjoy your favorites all year long. It’s a bonus that you can add ...

In a large bowl, whisk together the jalapeños and their liquid, the oil and 1/4 teaspoon pepper. Add the arugula, radishes, cilantro and half of the pumpkin seeds, then toss.

3/4 cup sugar 1 tablespoon salt Place jalapenos in a large bowl, glass container or jar. Bring vinegar, sugar and salt to a boil in a small saucepan over medium-high heat. Simmer over low heat 20 ...

Along with the pickled peppers, I garnish bowls with some cilantro and scallions for freshness, plus plenty of grated Cheddar, which melts into a gooey raft as it meets the hot soup.

Served unadorned, it’s a lovely and mellow meal in its own right. But the no-cook, quick-pickled jalapeños really make it shine, and throwing them together couldn’t be easier.