Marcus Nilsson
Slice these and mix with cured meats for a fresher take on antipasto salad.
Recipe information
Yield
Makes about 4 cups
Ingredients
2
cups unseasoned rice vinegar
½
cup sugar
3
tablespoons kosher salt
4
Hungarian wax peppers
6
Italian frying peppers
4
jalapeños, sliced into rings
Preparation
Step 1
Whisk vinegar, sugar, salt, and 1½ cups water in a large glass jar until sugar dissolves. Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster). Add both peppers and jalapeños to jar and chill at least 12 hours before using.
Step 2
Do Ahead: Chiles can be pickled 2 weeks ahead. Keep chilled.
Nutrition Per Serving
For 64 servings (1 Tbsp. each): Calories (kcal) 15 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 2 Protein (g) 0 Sodium (mg) 25
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Reviews (3)
Back to Topit a very good recipe i love spicy things too so it was solid for me
Anonymous
11/19/2021