A Bold Bite of Sweet Heat in Every Spoonful If you’ve never tried sweet pickled peppers, get ready to fall in love. This recipe combines the punch of fresh jalapeños with a sugary, tangy syrup that ...

In a medium saucepan, simmer the vinegar with 2 cups of water, the garlic, salt, sugar, oregano, peppercorns, onion and dried chile, if desired, until fragrant, 3 to 4 minutes.

Pack peppers into a sterilized pint jar (see Note). Bring vinegar, 2/3 cup water, sugar, and salt to a boil in a small pot over high; boil, stirring constantly, until sugar and salt dissolve ...

Once pickled, the peppers do lose a bit of crispness, but the convenience of pre-sliced rings ready to adorn tacos, hot dogs and slices of pizza is hard to deny. Sign up Advertisement ...

Score fat on pork chops in 1/2- to 3/4-inch increments, if needed (if fat is 1/8- to 1/4-inch thick), using a small sharp paring knife, cutting all the way down to the meat.