Sherry Reserva Wine Vinegar Pickled Peppers

This barrel-aged sherry vinegar from Cádiz, Spain, boasts rich, oaky, and herbaceous flavors, adding a zesty acidity to any dish. Paired with vibrant mini bell peppers and seasoned with mustard seeds, black peppercorns, garlic, scallions, and dill, these pickles perfectly match charcuterie, soft cheeses, and salads.

Serves 6 

Ingredients: 

1/2 cup Sherry Reserva Wine Vinegar 

1/2 cup water 

1/2 tablespoon Fleur de Sel 

1/2 tablespoon granulated sugar 

1 teaspoon black peppercorns 

1/2 teaspoon mustard seeds 

6-8 multi-colored bell peppers, halved and seeded 

1 jalapeño, sliced (optional) 

2 hearty sprigs fresh dill 

3 garlic cloves, peeled and quartered 

2 scallions, trimmed and sliced, white parts only (about 2 tablespoons) 

Instructions 

Place vinegar, water, salt, sugar, peppercorns, and mustard in a medium, non-reactive saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar and salt have dissolved, about 5-8 minutes. Place the bell peppers, jalapeños, dill, garlic, and scallions in a glass jar or sealable container, add the liquid, and set aside to cool at room temperature for 15 minutes. Place in the refrigerator and chill overnight before serving.