Spicy Pickled Bell Peppers – Sybaritica

These Spicy Pickled Bell Peppers are easy to make. They make a nice pickle side-dish, or stand-alone snack, and are great sliced on burgers or sandwiches.

• 1 lb small red orange, or yellow Bell Peppers (or a mix thereof);
• 5 cups White Vinegar;
• 1 Tbsp. Sugar or more to taste;
• 2 Tbsp. Black Peppercorns;
• 1 Tbsp. each of Coriander and Fennel Seeds;
• Fresh Red Chillies (type and amount to suit your taste;
• Pickling or other Non-iodized Salt.

• Trim the stems, tops, and tips from the Bell Peppers and extract the seeds and as much of the pith as possible.
• Sprinkle salt over the Peppers, making sure to sprinkle some inside, and let them rest for at least a half-hour.
• Trim away the tops of the Hot Chilies and either coarsely chop, or leave whole as you prefer.
• Add the dry spices to a pan over moderately high heat and toast them until the aroma rises.
• Add the sugar, hot chillies and sugar, bring it all to a boil for a minute or so, then remove the pan from the heat and let the contents cool.
• Put your peppers in a suitable container and pour over the pickling mix.
• Cap and let sit for about 30 days to pickle nicely.