Quick-Pickled Cherry Peppers

Step 1

With the tip of a knife, poke a few holes around the tops of the peppers. Place peppers and remaining ingredients into a saucepan and bring to a boil. Simmer over medium heat for about 10 minutes, or until the peppers are slightly softened.

Step 2

Cool for approximately 30 minutes. Transfer peppers and brine to storage container and refrigerate. Eat peppers once they've cooled or store for up to a week in the refrigerator.

Step 3

Serve them whole or scoop out the seeds and stuff them with your favorite cheese or meat.