These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
4 cups assorted peppers (such as sweet Italian peppers, and other favorite varieties!)
1½ cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds
1. Stem peppers and, leaving seeds, cut into ¼-inch rings, then pack in a clean 1 quart jar.
2. Bring vinegar, all remaining ingredients, and 1½ cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
½ pound Jimmy Nardello peppers, or any combination of late summer peppers, left whole
¼ cup vegetable oil
¼ teaspoon coarse sea salt, plus more for serving
2 large garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice
1. Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute.
2. Add whole peppers and ¼ teaspoon coarse sea salt; stir constantly until peppers are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until the peppers are blistered all over, about 2 minutes longer (some will be soft and some will be slightly firm, depending on size).
3. Transfer peppers to paper towels to drain briefly, then place in a medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.
The success of this lovely snack depends entirely on the quality of the ingredients, so don’t scrimp!
¼ pound Farm & Larder Grana-style cheese, shaved or slivered
¼ cup high-quality honey
Pinch red pepper flakes
1. In a small bowl, stir together the honey and red pepper flakes.
2. Layer cheese slices in a small serving dish and drizzle over the honey-red pepper flake mixture. Serve with focaccia alongside for dipping.
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and warm baguette bread.
1 pound Canadice grapes, rinsed and stemmed
1 tablespoon olive oil
2 teaspoon fresh thyme leaves
Sea salt and fresh ground pepper
1. Preheat oven to 400°.
2. In a large sheet pan, mix grapes, olive oil, fresh thyme leaves, salt and pepper. Bake, shaking pan occasionally, until grapes are beginning to blister, 15-18 minutes. Use immediately or let stand until ready to use, up to 4 hours.