These pickled sweet peppers add a punch of flavor to everything from sandwiches to charcuterie boards. Wonderful to have on hand for last-minute guests!
Quick-pickled sweet peppers are one of my favorite items to store in the fridge for a rainy day. Whether I’m making deli sandwiches or whipping up a quick cheese plate, they’re always a crowd-pleaser.
Rinse the peppers under cool water with a colander. Pat them dry of any excess moisture using a paper towel or kitchen towel. In a skillet preheated with oil, fry the peppers until the sides turn golden brown.