Rae lives and farms on Barr Farms with her family. She loves cooking healthy food, trying new things, deep conversations with friends, reading, learning, and playing, especially with her three children.
By Mallory Froman
I've had such an abundance of peppers lately (from out garden and the CSA) that I decided to pickle some! The kids love them.
1 C. White Vinegar
1 C. Water
2-3 cloves of garlic
2 TBS Honey
2 Bell Peppers Sliced thinly
In a pot, bring water, vinegar, and honey to a boil. While the vinegar mixture heats up, place pepper slices and garlic in a glass jar. Once the vinegar mixture is boiling, remove from heat and let cool slightly. Pour into jar with peppers and garlic, cover with a lid, and refrigerate. Wait about 3 days and then enjoy! Peppers are good for up to a month!