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Belgian Pale Ale Pickled Peppers

Ingredients

  • 5-6 bright coloured small sweet peppers
  • 5-6 large jalapeno peppers
  • 1.5 cup Belgian Pale Ale
  • 1.5 cup cider vinegar
  • 4 Tbsp. sugar
  • 2.5 Tbsp. coarse salt
  • 1 Tbsp. coloured peppercorns

Instructions

  1. Slice all peppers into rings and add to mason jars.

  2. In a saucepan, over medium heat, add the Belgian Pale Ale, cider vinegar, sugar, salt, and peppercorns. Stir while heating up until all of the sugar and salt have dissolved. Remove from heat.

  3. Pour the pickling liquid over the peppers. Tightly close mason jar lids and refridgerate for 24 hours before serving. These Belgian Pale Ale Pickled Peppers can last in the fridge for several weeks.