Sweet pickled peppers are a lovely accompaniment to lots of different dishes,
giving a sweet and sour burst of flavour.
This recipe is my adaptation of a recipe from BonAppetit.com
written by Molly Wizenberg several years ago.
I most often use them in a mixed salad,
or when having a cold platter of different sliced meats or cheeses.
They are very easy to make and will keep in the fridge for several weeks.
Having a jar of these colourful little gems in the fridge, for me, heralds the start of warmer weather and the joy of being able to eat cold platters again, accompanied by thoughts of it soon being warm enough to dine al fresco. This is probably a bit to much wishful thinking just now as it is still unseasonably cold here in the UK but at least the daytime temperature is slowly heading upwards.
What is your favourite herb to grow in your garden or windowsill, or to use in your kitchen?