Sweet Vinegar Peppers

How is everyone's summer so far?  Our home has officially ended the baseball season and started football!  That coincidentally means that gardens are big and full.  If you don't have a garden yet (ahem...me!)  Then hit up the bountiful farmers market and take advantage of the fresh, local produce.  The first time I heard of Sweet Vinegar Peppers was on the cooking show Kitchen Boss, I knew right then I had to find them.  After failing to spot any in store...I decided to make my own.  This is naturally a wonderful 'traditional', lacto-fermented food full of enzymes, vitamins and good bacteria for your tummy.  Perfect way to use up a lot of peppers from your garden.  Easy to do and good for you in many ways. 
You are able to Can Preserve these too, otherwise just relocate the jars to your refrigerator until ready to use.  If your garden is still full try making this versatile "Italian Salsa" called Giardiniera that I made last year, which is a husband favorite! 
Recipe to use these wonderful little guys coming soon!

Sweet Vinegar Peppers
2 lbs sweet red, orange and yellow bell peppers (I used the cute mini ones)
1 TB garlic, minced
1 TB dried oregano
3 TB celtic sea salt or kosher salt
3 C water
3 C vinegar
1 small dried chili pepper pod for each jar (optional for heat)

1. Slice peppers into rings, throw away the center core but don't worry about removing seeds. Jam pack into glass jars.

2. Add garlic, oregano, salt, water, vinegar to a beverage pitcher. Stir until all salt has dissolved.

3.  Pour the liquid into each jars until peppers are fully covered.  If adding a hot pepper, add now.  Cover and let sit in your dark pantry or cupboard for 3 days, remembering to shake each jar- each day. This is when they ferment, flavor and pickle.

4. After 3rd day, move to refrigerator. Will keep for many months. Use for topping sandwiches, spaghetti, pizza, salads. * If your my daughter you will just consume a whole jar like candy!

Today's recipes where brought to you by, inspired or adapted from:  Seasonal Chef and Kitchen Boss

Linked up at:  33 Shades of Green, Whole.New.Mom., Healthy Home Economist and Real Food Whole Health


  1. I have 15 pepper plants this year and I can't wait to make this! Thanks for sharing!

  2. Yum, and guess what, I think this will be great for gift-giving too. It looks pretty, only need to accessorize, then good to go!

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  4. Can we use,baby green peppers from our garden?