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Pickled Peppers Photo

Pickled Peppers Recipe

Emily Caruso
Go on a pickling spree with this pickled peppers recipe. When you add in black bean pâté, it's time for a party!
4 from 2 votes
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Cuisine Beans
Servings 16 1 Tablespoon of Black Bean Pâté, 1 cracker and 2-3 pickled pepper rings
Calories 117 kcal

Ingredients
  

  • 1 pound Mini Bell Peppers sweet
  • 1 1/2 cups Cider Vinegar
  • 3/4 cup Granulated Sugar
  • 1/2 teaspoon Yellow Mustard Seed
  • 1/2 teaspoon Celery Seed
  • 1/8 teaspoon Tumeric
  • 1/2-3/4 cup Dill fresh fronds
  • 1 15 oz can Black Beans unseasoned, rinsed and drained
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt to taste
  • Black Pepper to taste
  • 1 teaspoon Fresh Oregano chopped
  • 16 Flat Bread Cracker

Instructions
 

  • To a small saucepan add vinegar, sugar, mustard seeds, celery seeds and turmeric.
  • Bring mixture to a boil over medium high heat and stir until all the sugar is completely dissolved. In the mean time, remove the stems and seeds from your peppers and slice them into 1/8 thick rings.
  • In a clean, quart sized mason jar, layer pepper rings and dill fronds in alternating layers until jar is full.
  • Pour hot brine over the peppers and place the lid on the jar. Allow mixture to cool at room temperature for 2 hours.
  • In a small bowl, mash black beans with a fork. Add extra virgin olive oil, salt, pepper and oregano.
  • Mix well with a fork until mixture is spread-able.
  • Spread 1 Tablespoon of the Black Bean Pâté onto a cracker.
  • Top with 2 to 3 pickled pepper rings and serve.
  • Enjoy!

Notes

  • Store extra pickled peppers in brine filled jar in the fridge for up to 2 weeks.

Nutrition

Calories: 117kcalCarbohydrates: 21gProtein: 2gFat: 2gSodium: 9mgFiber: 2gSugar: 13g
Keyword Appetizers, Beans, Party Food, Peppers, Pickled, Snacks, Vegetables, Vegetarian
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