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Wednesday, December 21, 2011

italian pickled peppers with mozarella ♥ (great xmas gift for the hostess!)

this is a supercute gift for christmas! :)



Italian Pickled Peppers
  mozzarella

1 lb. sweet peppers
2 1/2 c. water
2 1/2 c. white wine vinegar
1/4 c. unrefined sugar
3 T. unrefined salt
4 garlic cloves
2 bay leaves
handful of dry red chiles
2 T. coriander seeds
2 T. cumin seeds
 3/4 lb. mozzarella, cubed
2 cloves garlic chopped finely

Combine the vinegar, water, sugar, and salt
in a large saucepan.
Bring to a boil, whisk, then turn off the heat
and let cool for 10 minutes.
Cut a slit in each pepper,
or slice them into strips if they're very large.
Combine with the garlic and dry chiles
and pack into two quart jars.
Add garlic and  1 bay leaf and 1 T. each of coriander and cumin to each jar.
Pour the cooled brine over the pepper.
Seal and refrigerate for two weeks before eating.
enjoy! :)
(Optional: After the pickles are completely chilled,
remove to a large bowl and distribute the cheese evenly.
Return to the jar and enjoy after two weeks.)

1 comment:

  1. The pickle looks beautifully vibrant and delicious.

    ReplyDelete