I find that I am using pickled rainbow baby bell peppers a lot in all kinds of things lately. They go well in salads and on sandwiches. I also used them to decorate a flatbread. They are very easy to make. They will stay fresh for about 3 months. If you want them to have a little kick or heat you can shave a Serrano pepper or two into it.

Ingredients for around 12 servings.

11 oz baby bell peppers (you can probably squeeze a pound in) remove stem, core and slice in rings

2 cups white vinegar

2 cups rice wine vinegar

2 cups water

4 Tablespoons kosher salt

1/2 cup sugar

1/4 sweet onion chopped

6 garlic cloves – chopped

1 Tablespoon black peppercorns

1 Tablespoon coriander seeds

2 bay leaves

1 teaspoon dry oregano

Direction

Put your peppers and onions in a sterilized container.

Put a sauce pot on medium high heat with everything except for the peppers. Bring to a boil. Then pour the contents into the peppers.

Leave on counter until this turns room temperature and then refrigerate. Don’t use until at least tomorrow. Enjoy all the different things that you can do with them.

I decorated a flatbread with pickled rainbow bell peppers.

I used them with tequila batter cauliflower.

Enjoy!