Quick Pickled Cubanelle Peppers
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
4 large Cubanelle peppers, washed
2 cups distilled white vinegar
2 1/2 cups water
1/4 cup kosher salt
1/2 tsp minced garlic
Microwave the water in a large bowl, until close to a boil (approximately 6-7 minutes, but time will vary).
While the water is heating, slice the peppers into 1/4 inch rings.Place the peppers and garlic in a container which has a lid. Add the salt and vinegar to the hot water, stir to dissolve the salt. Pour over the peppers. Allow to cool, then cover.
Try after 2 hours (allow to sit up to 4 hours at most). Remove from brine. The peppers can go directly into a recipe, or can be stored in a sealed container in the refrigerator for up to a week.