Pickled Snack Peppers

At the Osprey in Orlando, Florida, chef Michael Cooper tops crispy fried calamari with vibrant and crunchy pickled peppers. Sweet mini peppers are thinly sliced and pickled in a simple solution of white wine vinegar, sugar, salt, and water. The peppers retain their brilliant colors and are the perfect acidic contrast to the fried seafood. While the rings of mini peppers make a nice presentation, thin, lengthwise slices of regular-sized bell pepper would also work.

For extra spice, try adding a thinly sliced jalapeño or Fresno chile to the mix. The spiciness will permeate the other peppers as they bathe in the vinegar solution. Heating the pickling brine to a boil serves two purposes. It allows the sugar and salt to fully dissolve into the solution. Also, pouring the hot brine over the raw peppers slightly softens them while preserving their brilliant color and fresh crunch. Allow the mixture to cool for about 30 minutes at room temperature before transferring the jar to the fridge to prevent the hot liquid from warming other nearby foods in the refrigerator.

White wine vinegar, made from fermenting white wine, is more mellow and a little sweeter than distilled white vinegar. The gentle acid in this case amps up the sweetness of the peppers while also allowing the vegetal notes to shine through. Serve leftover pickles on sandwiches or salads to add a bright and crunchy bite. As long as the pickles stay fully submerged in the brine, they can be stored in the fridge for up to 1 month. While the pickles are bright and acidic after a mere 8 hours in the fridge, the flavor only improves with time. Save the pepper-infused brine for adding to cocktails, barbeque sauces, or drizzling over grilled shrimp or fish for a touch of acid with a peppery finish.