Pickled Cubanelles

Cubanelles have no heat so they are great prepared like this and used in salads or even on sandwiches!

Ingredients

• 2 large Cubanelle Peppers (washed)
• 1 cups distilled white vinegar
• 1 1/4 cups water
• 2 tablespoon kosher salt
• 1/4 tsp. minced garlic

Directions

1. Microwave the water in a large bowl, until close to a boil (approx. 6-7 minutes, but time will vary) `
2. While the water is heating, slice the peppers into1/4 inch rings.
              
3. Place the peppers and garlic in a container which has a lid.
4. Add the salt and vinegar to the hot water, stir to dissolve the salt.
5. Pour over the peppers.  Allow to cool, then cover.

6. Try after 2 hours, allow to set up to 4 hours at most.  Remove from brine.
7.  The pickled Cubanelles can go directly into a recipe, or can be stored in a sealed container in the refrigerator for up  to a week.