Some store bought pickled vegetables contain food dyes. This is maddening and should alarm ALL. Keep in mind these same dyes are banned in other countries. A pickled vegetable should contain basic ingredients and no DYES!!!
I was in Giuntas Meat Farms (my local supermarket) when I happened to read the label of a common store bought brand and I was in disbelief. Giuntas actually has the hot cherry peppers. So, I decided to pickle them on my own and now I love them.
I use them in recipes like CHICKEN SCARPARIELLO & STUFFED CHERRY PEPPERS. Both are in my cookbook.
Pickled Cherry Peppers
Ingredients
12 Cherry Peppers, washed well and dried
2 Garlic Cloves, whole
6 Peppercorns
1 Bay Leaf
3 Cups White Vinegar
1 tsp. Salt
Jar
Method
Using the tip of a knife like a few holes in the top of each pepper.
Put all of the ingredients in a small pot. Boil for 10 minutes.
Cool completely and pour in a jar. You might need to add a little more vinegar to the jar, depending on the size jar that you use. Store in the refrigerator for up up to a month.