pickled peppers and radishes

let me tell you right off that this recipe does not require sterilizing jars, so you have no worries here about potentially giving your friends and family botulism if you mess it up some how. in fact, these pickled peppers and radishes are so easy i make a batch about every two weeks or even more often because they never last long in our house.

i always have a jazzy-gingery-jar of peppery-pizzaz in the fridge to syncopate my dishes. they add an unanticipated sparkle and dimension to just about anything.
use pickled peppers to accent a bowl of beans, a piece of fish, grilled chicken, or meat. add the tart-peppery radishes to a salad or appetizer. one of our favorite ways to eat this pickled-peck is on a crispy pizza topped with fresh spinach and the piquant jalapenos . . . pair that with a craft beer and you have a party even if you didn't plan on it.
i thinly slice all kinds of peppers and chilies with radishes and ginger, and then layer them in a big, clean jar before i pour in a mixture of vinegar and sugar . . . nothing could be easier.
• several bell peppers, any color, thinly sliced
• 4-5 jalapenos, thinly sliced
• an inch or two of ginger, thinly sliced
• 1 bunch of radishes, thinly sliced
• 1 & 1/2 cups of distilled cider vinegar
• 1 & 1/2 cups of water
• 3/4 to 1 cup of sugar (i prefer less sweet)
1. put the vinegar, water and sugar in a large glass mixing bowl. whisk together until the sugar is completely dissolved.
2. layer the sliced peppers, radishes and ginger in a clean jar and pour in the vinegar mixture.
3. cover with the lid and put into the refrigerator for 24 hours.
NOTE: this recipe is not approved by the Agricultural Cooperative Extension Office

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