Lunch: Jalapeño-Pickled Peppers

Recipe by Chris Morocco Slice these and mix with cured meats for a fresher take on antipasto salad.

Ingredients

2 cups unseasoned rice vinegar
1/2 cup sugar
3 tablespoons kosher salt
4 Hungarian wax peppers
6 Italian frying peppers
4 jalapeños, sliced into rings

Instructions

Whisk vinegar, sugar, salt, and 1 1/2 cups water in a large glass jar until sugar dissolves. Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster). Add both peppers and jalapeños to jar and chill at least 12 hours before using.

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