Pickled Pepper Poppers by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Pickled Pepper Poppers by Foodie’s Chef Laura Brennan - Foodies Markets
Total time: 75 min
Ingredients: 1 bag (16 ounces) mini sweet bell peppers; 2 whole carrots, peeled; 2 large shallots, peeled; 1 u00bc cup water; 1 u00bc cup white granulated sugar; u00bd cup plus 1 tablespoon mild white wine vinegar or white balsamic vinegar (Distilled white; vinegar is too harsh.); The Aromatics:; 1 bay leaf; 4-5 whole black or white peppercorns; u00bc teaspoon fennel seeds; 1 very small dried whole red pepper, about u00bd-inch long; 3-4 strips fresh lemon peel; 1 tablespoon fresh lemon juice; u00bd teaspoon kosher salt; Optional: 1-inch piece of vanilla bean; Optional: u00bd teaspoon coriander seeds

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This is a quick and vibrant pickle: a little bit sweet and a little bit spicy, a little bit piquant and a little bit fragrant. I envision it piled on an after-the-feast turkey sandwich or as an...

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Ingredients

1 bag (16 ounces) mini sweet bell peppers
2 whole carrots, peeled
2 large shallots, peeled
1 u00bc cup water
1 u00bc cup white granulated sugar
u00bd cup plus 1 tablespoon mild white wine vinegar or white balsamic vinegar (Distilled white
vinegar is too harsh.)
The Aromatics:
1 bay leaf
4-5 whole black or white peppercorns
u00bc teaspoon fennel seeds
1 very small dried whole red pepper, about u00bd-inch long
3-4 strips fresh lemon peel
1 tablespoon fresh lemon juice
u00bd teaspoon kosher salt
Optional: 1-inch piece of vanilla bean
Optional: u00bd teaspoon coriander seeds