Pickled Sweet Peppers

August. The heat comes on like a decision rather than a gradual thing. One week it is July and the evenings are bearable and the next it is August and you spend two weeks wondering how you tolerated it in July because this is clearly worse. Biscuit has relocated permanently to the bathroom tile and I have not tried to argue him out of it.

I have been experimenting with watermelon again, my summer project. This year I tried a watermelon and feta salad with a tajin and lime dressing and mint, which Tyler called unexpected and then ate all of. I also made watermelon agua fresca: blended watermelon strained through a fine mesh sieve, diluted with a little cold water, sweetened with a minimal amount of honey, squeezed with lime. Cold and clean and I made a pitcher every day this week.

Tyler met Biscuit officially this visit. By officially I mean Biscuit came out from under the bed to investigate and Tyler, who is a patient man, sat very still on the floor and let Biscuit come to him, which took approximately forty minutes. Biscuit eventually sat next to him. Tyler looked at me and said: achievement unlocked. I said he has never done that with anyone else this quickly. Tyler said I have a good energy. Biscuit looked like he agreed, grudgingly.

Debbie sent me a recipe she thought I would like this week. Via Tyler's phone, a photo of a handwritten card. Her pimento cheese recipe. Not a copy of it, the actual card. I called Tyler immediately and said your mother sent me her pimento cheese card and he said she must really like you. I said I think so. He said she does not give out her pimento cheese recipe. I said I know. I am going to keep that card somewhere it cannot be lost.

After Debbie’s pimento cheese card arrived, I started thinking about all the ways I could make it my own—and the first thing I wanted was good peppers. Store-bought pimentos are fine, but once you pickle your own sweet peppers, you understand why someone would guard a recipe. These are the peppers I’ve been putting up all August, bright and tangy and worth every jar.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4 pint jars

Ingredients

2 pounds sweet peppers (such as red, yellow, or orange bell peppers or sweet banana peppers), seeded and sliced into strips or rings
2 cups white vinegar
1 cup water
1/2 cup granulated sugar
2 teaspoons kosher salt
4 cloves garlic, peeled and lightly smashed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes (optional)
4 small bay leaves

Instructions

Prepare the peppers. Wash the peppers, remove the seeds and membranes, and slice into 1/4-inch strips or rings. Pack the pepper slices tightly into clean pint jars.
Make the brine. In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until the sugar and salt are fully dissolved.
Add the aromatics. Divide the garlic cloves, peppercorns, mustard seeds, red pepper flakes, and bay leaves evenly among the jars.
Fill the jars. Pour the hot brine over the peppers, leaving 1/2 inch of headspace at the top of each jar. Use a butter knife or chopstick to remove any air bubbles.
Seal and cool. Wipe the rims of the jars clean, place the lids on, and screw the bands on finger-tight. Let the jars cool to room temperature on the counter.
Refrigerate. Store the jars in the refrigerator. The peppers are ready to eat after 24 hours but will taste best after 3 to 5 days as the flavors develop. They will keep refrigerated for up to 1 month.

Nutrition (per serving, approximately 1/2 cup)

Pickled Sweet Peppers — The Recipe Card You Keep Somewhere Safe