Pickled Sweet Peppers
Chef: Wyatt Brege
Yield: 12 Quarts
Ingredients:
- 1 case Sweet Peppers
- 12 ea Jalepeno
- 1 gallon Champagne Vinegar
- 1 gallon Water
- 1 quart Sugar
- 1 Cup Kosher Salt
- 4 finger Fresh Ginger
- 1/2 Cup Garlic Clove (crushed)
- 1 bunch Parsley
Directions:
In a large stock pot, add the vinegar, water, salt and sugar and bring to a rolling boil.
Slice the sweet peppers into rings, the ginger into medallions, and rest of the produce keep whole and mix into a 12 or 18 Quart container.
Poor the hot pickling liquid over the peppers.