1 min read

 
 
On top of burgers, warmed and sitting on top of that juicy steak, as a side to your favorite meal, a spicy addition to any salad as well as topping off a bowl of chili, pickled peppers are as versatile in its presentation as it is in making them. If you want a little kick in the pants, add some extra jalapenos, cherry or hotter peppers to the mix.

1 small onion
1 each yellow and red
bell pepper, halved and
seeded
1 jalapeno pepper,
halved and seeded
1 cup apple juice
1 cup apple cider
vinegar
1/2 teaspoon minced
garlic in oil
1/2 teaspoon chili
powder
1/2 teaspoon salt
1 teaspoon vanilla

Peel and cut the onion in half. With cut-side down, julienne it, along with bell and jalapeno peppers; set aside.

 
 
In a large saucepan, bring apple juice, vinegar, garlic, chili powder, salt and vanilla to a boil over high heat. Remove from heat to cool to room temperature. Add vegetables, stir to combine well and transfer to a container. Cover tightly and refrigerate until ready to serve.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef. blogspot.com.


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