My husband LOVES spicy food. It seems with him, the hotter it is, the better! We came across a recipe in a recent issue of Bon Appetit magazine, and thought we’d try it. These would make a nice addition to sandwiches or anything you want to add a little bit of zing to. Below is our recipe adapted from Bon Appetit.

Pickled Hot Peppers
Makes 1/2 quart.

WHAT I USED

1/2 pound peppers, sliced (jalapenos, 1 cubanello, 1 small red bell pepper)
1 medium shallot, thinly sliced
1 cup white wine vinegar
1/4 cup sugar
1.5 tablespoons water
2 shakes dried thyme
1 garlic clove, thinly sliced
1/8 teaspoon red pepper flakes
Pinch of kosher salt

1 glass container, I used a thrifted glass jar with lid. (thoroughly washed!)

WHAT I DID

1. Chop peppers and shallots, place in a heat safe bowl.

2. In a medium saucepan, combine remaining ingredients and bring to a boil over medium heat. Stir to dissolve sugar. Remove from heat and pour over peppers and shallots. Cover, let stand 5 minutes.

3. Uncover and let cool. Once cooled, transfer entire contents to glass container. Press peppers into brine and store in refrigerator. Peppers should chill at least 4 hours. Will keep up to 10 days.

*If you prefer milder flavor, use sweet or mild peppers and be sure to remove all seeds. I left the seeds for extra spice.