by Megan Winfrey

Our CSA boxes are looking a little different lately, and that is because summer produce has officially arrived! I get so excited at the turn of each season to become re-acquainted with the flavors I've been missing. One of my favorite things to do with summer produce is to make pickles and experiment with different vinegars, ratios, spices, and vegetables. This is my absolute favorite quick pickle recipe because all of the ingredients are pantry staples and it is extremely well balanced and simple. Use these tasty morsels in salads, pastas, wraps, sandwiches, on popcorn, with cheese, or straight up. There are a million possibilities and I intend to discover as many as I can!

Quick Pickled Peppers

• 3 purple bell peppers, thinly sliced
• 3 banana peppers, thinly sliced
• 2 garlic cloves, mashed
• 1/2 cup apple cider vinegar
• 1/2 cup filtered water
• 1 tbs. honey
• 1/2 tsp. salt

I just made an 8 oz. jar of these pickles for immediate use, so this recipe is for that size only. Simply double or triple the quantities for a larger batch.

First, prepare the peppers by de-seeding and de-ribbing them as best you can. For spicier peppers, I recommend wearing latex gloves. Thinly slice them and pack them into your jar along with the smashed garlic cloves. Leave 1" of room at the top of the jar.

Put the vinegar, water, honey, and salt in a small saucepan and bring to a simmer. Don't let it get quite to a boil. Remove from the heat and carefully pour over the peppers to cover. Tamp down the peppers to release any air bubbles, then let cool until room temperature. Screw the lid on and refrigerate until ready to use! Most peppers will be ready to eat in an hour or two, but can stay in the refrigerator for a week. Since we didn't properly seal the jar, these should go straight into the fridge and be eaten in a timely manner!



I decided to use my quick pickled peppers in my weekly pasta salad. I also utilized the leftover brine for the vinaigrette! Just add oil and shake well.