Magazine

Kitchen Aide

Pickled peppers

A user’s guide

photograph by Jim Scherer / Styling by Catrine Kelty

There are numerous varieties of jarred peppers on supermarket shelves, besides the familiar roasted red peppers. Here’s a quick starter course, though by no means complete. Most are pickled, with a base flavor of vinegary tang. Clockwise from top left: Pickled jalapenos are piquant and spicy; banana pepper rings are mild and crunchy; pepperoncini are acidic and a little spicy; Peppadews are sweet-tart with a hint of heat; cherry peppers (which come both sweet or hot and green or red) are firm and tangy; piquillo peppers (not pickled) are earthy and a little sweet; and (center) sweet green vinegar peppers are crunchy, meaty, salty, and very tangy.

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com