Description
Fresh whole sweet pepper pods, with inedible parts removed, are used to make pickled red peppers. These are marinated in a vinegar mixture with added salt, sugar, and spices, and then preserved through pasteurization. The marination process results in red peppers that are soft and tender in texture, with a slightly tangy yet delightfully sweet taste. They make a perfect accompaniment to dinner, can be sliced and added to sandwiches, or diced and mixed into salads. They also pair wonderfully with salty goat and sheep cheeses, olives, and bread.
