Pickled Peppers

If you’re a fan of bold, tangy flavors that pack a punch, then these pickled peppers are going to steal your heart! Imagine the satisfying crunch of fresh peppers, marinated in a zesty brine, and transformed into a savory, vinegary delight that you’ll want to add to everything from sandwiches to tacos or even just enjoy straight from the jar. They’re the perfect balance of spicy, tangy, and just a little bit sweet. Best of all? These pickled peppers are super easy to make, and once you try them, you’ll never look at peppers the same way again. Trust me, your taste buds are in for a treat!

Why You’ll Love Pickled Peppers

Here’s why you’ll be hooked on these pickled peppers:

Customizable Spice Level

Whether you like it mild or fiery, you can control the heat! Add more or less chili peppers to adjust the spice level to your liking.

Versatile

These pickled peppers can be used in so many ways. Toss them in salads, pile them on burgers, or serve them as a tangy snack—whatever you choose, they’re guaranteed to make anything you’re eating even better!

Quick and Easy

It takes just a few ingredients and a little patience for the brine to work its magic. Even beginners will feel like pros with this simple recipe.

Perfect for Meal Prep

Make a big batch and store them in the fridge—these pickled peppers will keep for weeks, adding that perfect zesty punch whenever you need it.

Ingredients

Making your own pickled peppers is easier than you think! Here’s everything you need:

For the Pickled Peppers:

• Fresh peppers: Choose any variety you like, such as jalapeños, banana peppers, or bell peppers. You can use a mix for extra flavor.
• Garlic cloves: Adds a savory kick to the brine.
• Coriander seeds: A fragrant spice that brings a touch of warmth to the mix.
• Black peppercorns: For a little extra peppery zing.
• Mustard seeds: These add a mild, tangy flavor to the brine.
• Bay leaves: A subtle herb that adds depth to the overall flavor.

For the Brine:

• Water: Forms the base of the brine.
• Vinegar: Apple cider vinegar, white vinegar, or a mix of both give the peppers their signature tang.
• Sugar: Just a little sweetness to balance out the vinegar.
• Salt: Essential for the brine to draw out the flavors and preserve the peppers.

Instructions

Making pickled peppers is as simple as it gets. Follow these steps to create a jar of tangy goodness:

Prepare the Peppers

Wash the peppers and slice them into rings, strips, or leave them whole—whatever shape you prefer. If you’re using spicy peppers, feel free to remove the seeds to control the heat.

Make the Brine

In a saucepan, combine the water, vinegar, sugar, and salt. Bring it to a boil over medium-high heat, stirring until the sugar and salt dissolve. Once it’s boiling, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld.

Add the Seasonings

Add the garlic cloves, coriander seeds, black peppercorns, mustard seeds, and bay leaves to the brine. Let it simmer for another 2 minutes to infuse the flavors.

Pack the Jars

Place the sliced peppers into clean, sterilized jars, packing them tightly. You can layer different kinds of peppers for a colorful look. Once the jars are full, pour the hot brine over the peppers, making sure they’re completely submerged.

Seal and Store

Seal the jars with lids while the brine is still hot. Allow the jars to cool at room temperature, then store them in the fridge. Let the peppers pickle for at least 24 hours before enjoying—they’ll only get better with time!

Serve and Enjoy

Once pickled, these peppers are great on sandwiches, burgers, tacos, and so much more! Their tangy, spicy, and savory flavor will elevate any dish you pair them with.

Nutrition Facts

Servings: 1 jar (about 10 servings)
Calories per serving: 10 calories (approx.)

Nutritional Breakdown per Serving:

• Total Fat: 0g
• Cholesterol: 0mg
• Sodium: 230mg
• Total Carbohydrates: 2g
  • Dietary Fiber: 1g
  • Sugars: 1g
• Protein: 0g
• Vitamin A: 6% DV
• Vitamin C: 15% DV
• Calcium: 1% DV
• Iron: 1% DV

Note: Nutritional values may vary depending on ingredient substitutions and portion sizes.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (including cooling)

How to Serve Pickled Peppers

Pickled peppers are versatile, and here are a few serving suggestions to help you get the most out of them:

• On a sandwich or sub: Add a few slices for a crunchy, tangy bite that pairs wonderfully with deli meats.
• As a topping for tacos or burritos: A great way to add zing to your favorite Mexican dishes.
• On a cheese platter: Pair pickled peppers with cheeses, crackers, and meats for an elevated snack.
• As a side dish: Serve them alongside grilled meats or roasted veggies for a flavorful contrast.

Additional Tips

• Use different peppers: Experiment with a variety of peppers for different heat levels and flavor profiles. Mild peppers like banana peppers are perfect for those who prefer less heat, while jalapeños or habaneros will spice things up for the adventurous eater.
• Adjust the sweetness: If you prefer a sweeter pickled pepper, add more sugar to the brine. You can adjust it to your taste!
• Make them spicy: For an extra kick, add some chili flakes or hot pepper seeds to the brine.

FAQ

Q1: How long do pickled peppers last?
A1: If stored in the fridge, pickled peppers can last for up to 3 weeks.

Q2: Can I use frozen peppers for pickling?
A2: Fresh peppers are best for pickling, but frozen peppers can also work if you’re in a pinch. Just know that their texture may be a little softer after pickling.

Q3: Can I pickle other vegetables with the same brine?
A3: Absolutely! You can pickle other vegetables like carrots, onions, or cauliflower using the same brine recipe. Just adjust the pickling time for different veggies.

Q4: Can I use other types of vinegar?
A4: Yes, you can use other types of vinegar, such as white vinegar or red wine vinegar. Each will give the pickles a slightly different flavor, so feel free to experiment!

Q5: How spicy are these pickled peppers?
A5: The spice level depends on the types of peppers you use. You can control the heat by adjusting the amount of chili peppers or removing the seeds.

Q6: Can I make these peppers in advance?
A6: Yes, pickled peppers need at least 24 hours to pickle properly, and they only get better with time, so feel free to make them ahead!

Q7: How do I sterilize jars for pickling?
A7: To sterilize jars, wash them with hot soapy water, rinse them thoroughly, then place them in a preheated 350°F (175°C) oven for 10 minutes to ensure they are properly sterilized.

Q8: Can I use this recipe with other fruits?
A8: Yes! You can use the same brine recipe to pickle fruits like peaches or apples for a tangy twist on traditional pickles.

Q9: Can I make these pickled peppers without sugar?
A9: You can skip the sugar, but the sweetness helps balance the tanginess of the vinegar. If you’re avoiding sugar, you might want to add a small amount of stevia or another sugar substitute.

Q10: Can I pickle peppers without heating the brine?
A10: Yes, you can use a “cold pickle” method where you combine the vinegar, water, salt, and sugar and pour it over the peppers without heating. However, heating the brine helps the flavors develop faster.

Conclusion

These pickled peppers are an easy, flavorful way to brighten up your meals and snacks. Whether you’re using them as a condiment or enjoying them straight from the jar, they’ll add a tangy, spicy kick that’s sure to please. Best of all, you can customize the heat and sweetness to make them exactly how you like them. Enjoy!

Print