The red, white and green of the vegetables reminded me of the Italian flag and that was the inspiration for the Italian seasoning of fennel and celery seeds.
Pickled Peppers and Scallions
I trimmed the roots from two bunches of scallions and removed the seeds from two sweet red peppers. I cut the scallions and peppers into strips that were half an inch shorter than a half-pint mason jar and squeezed them into two jars.
I simmered one cup of cider vinegar, three-quarters of a cup of sugar, half a teaspoon of whole black pepper, one teaspoon of celery seeds and one teaspoon of fennel seeds for three minutes and then poured the pickling liquid over the peppers and scallions, closed the jar and put it into the fridge after it had cooled to room temperature.>> Print This Post <<
What a pretty blog! I need to hire an artist! I love the pickling – I’ve never canned anything – but the refigerator part interests me and the combination of flavors is certainly winning! And baby vegetables loom in my garden.
Thanks for your kind words, let me know how the pickles turn out.
Hi there, thanks for your kind comment on my blog. You’ve got a lovely blog here. I love the ingredients in this recipe, but I’ve never tried pickling anything. I must bookmark this and save it for a rainy day
I’ll have to send this along to my mother. She loves to pickle almost everything!
I hope she tries this, it certainly is an easy recipe.
I can just see those on a hot dog or hamburger. They must taste delicious!
sounds like a nice companion with fresh vegetables or grilled meats… you are really on a roll with pickling…and that’s a good thing
With these hot days, I’m liking the refrigerator part of these pickles.