Pickled peppers are one of my favorite accompaniments. You can use them on tacos, sandwiches, hamburgers and even sausages. The recipe is relatively simple and of course the shelf life is extended since it has vinegar, a natural preservative. You can use this recipe for any type of pepper, from jalapeno to habanero. Wondering what to do with so many peppers from the garden? Pickling them can be an option.
1 cup chopped peppers
1 cup distilled vinegar
1/2 cup water
2 tablespoons kosher salt
Place vinegar, water, and salt to boil. When liquid mixture comes to a boil, add chopped peppers and cool. Once cooled you can place in a jar and put in fridge. Use these peppers on your next taco or sandwich to bring it up a notch.