To add a pop of tart heat to any dish, throw on these DIY pickled peppers. Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen
Pack the peppers into a clean half-pint jar.
In a small saucepan, combine the vinegar, honey, salt, and 1/4 cup water and bring to a simmer, stirring to dissolve the honey and salt. Remove from the heat and pour over the peppers. Seal the jar.
Let cool to room temperature and use immediately or refrigerate for up to 1 week.
To make ahead: Refrigerate for up to 1 week.
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