Pickled Peppers

Buttermilk Falls in Ithaca NY.  This picture was taken close to the bridge. This park is home to the Grey Petaltail Dragonfly, a species that flew with the dinosaurs.  Cool, eh?  The trail, taking the first bridge, is about a mile long.  It rises in elevation rather quickly.  You can find out more information about the park here, at NY Falls.

I like to take pictures of everything.  The main attraction certainly isn't the only beautiful thing here.  Lots of neat things, like these gnarly tree roots.

Jagged edges of rock protruding along the trail.

Mist and rock make some interesting textures.

Buttermilk Falls at the bottom.  If you come to the park, and are able to, you absolutely must take the trail up the gorge because it gets better and better.

This is so much more impressive in person.  My picture does not do it justice.

This was our picnic lunch after our hike up the gorge.  I brought some pickled peppers that I made a few weeks ago.  They went perfect with the wine, sharp cheese, crackers and apples.

Here's what I did to make them.  They were not canned - I just refrigerated them.  After they were gone I added some boiled onions to the brine to pickle them as well.

Pickled Peppers


2-4 bell peppers, depending on size, clean, and sliced
2 cups water
1 cup white vinegar
2 tablespoons sugar
2 teaspoons kosher salt or sea salt

In a saucepan combine water with white vinegar.  Add sugar and kosher salt.  While that is coming to a boil, clean and slice your peppers.  I like a mix of colors for aesthetic reasons but you can pickle any color.  Fit them into a jar and then pour the boiling brine over them.  Let them cool to room temp and then place them in the refrigerator.  They will keep for a long time.  I had mine for about a month.