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- 3 large bell peppers (in various colors)
- 2 whole cilantro plants
- 1 cup fresh squeezed Ruby Red grapefruit juice (about 1 grapefruit)
- 3 tablespoons Meyer lemon juice (about 1 lemon)
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- Slice the bell peppers into segments from top to bottom, inserting the knife into the natural seams in the pepper. This is where the white membranes are, making them easier to remove later.
- Once your peppers are segmented into three of four pieces, remove the core along with the seeds, and then use your knife to cut away the white membranes. Slice the segments into 1/4” wide strips.
- Combine the grapefruit juice, lemon juice, salt and pepper in a large non-reactive bowl, and then add the sliced bell peppers and cilantro. Toss to mix everything together and then pack the peppers into a clean jar, covering them with the liquid.
- Let this pickle for at least 8 hours. Since this is not a true pickle, be sure to keep them refrigerated and eat them within two weeks.
Yield: one medium-sized jar
From balancing the acidity to the brine to proper knife skills, food blogger Marc Matsumoto explains the technique for pickling peppers in a full post on the Fresh Tastes blog.