Quick pickled veggies must be refrigerated, and only last a couple of weeks or months, depending on the recipe. There are lots of varieties to choose from when it comes to picking a pepper to pickle.

This recipe comes from the Ball Canning Back to Basics Book called “Hot Peppers”. It will make about 5-pint jars of pickled ...

Make the pickled peppers: Place the vinegar, sugar, coriander, and salt in a small pot and heat to boiling. Stir so the sugar dissolves. Pile the sliced peppers and the onion in a jar at least 1 ...

Flip over and cook until done. Arrange the fillet on a plate, top with pickled peppers and onion, microgreens and a couple of chopped, smoked mussels. Drizzle the lot with good extra virgin olive ...