Recipe: Pickled Peppers on Sourdough with Fresh Chevre

Pickled Peppers with Sourdough Bread by Steven Satterfield
Recipe by Steven Satterfield
Demonstrated at Ponce City Farmers Market on September 24, 2016


For pickled peppers:


For assembly:

  1. Mix the vinegar and water in a large container. Set aside.
  2. Heat the oil in a deep skillet over medium-high heat. While it’s heating, slice the peppers into thin rings, discarding seeds as you go.
  3. When the oil is hot, drop the peppers in and lightly fry them 1-2 minutes. Do not overcrowd the skillet, so do this in batches.
  4. With a slotted spoon, remove the peppers and drop them into the vinegar and water mixture.
  5. When the oil in the skillet cools, add it to the vinegar mixture.
  6. Refrigerate the entire mixture of peppers, oil, vinegar until ready to use. Stores up to one month in an airtight container in the fridge.
  7. To serve, take the bread cubes or slices, top with arugula, chevre and pickled peppers. Use these on anything and everything!

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