Description
These tangy, slightly spicy pickled peppers are a quick and easy way to preserve fresh peppers. With a delicious blend of vinegar, garlic, and herbs, they make the perfect topping for sandwiches, tacos, salads, or as a snack on their own. A great way to add flavor and heat to any dish!
Ingredients
Scale
- 1 lb fresh peppers (jalapeños, banana peppers, bell peppers, or a mix)
- 1 cup white vinegar (or apple cider vinegar)
- 1/2 cup water
- 1 tbsp sugar
- 1 tbsp salt
- 2 cloves garlic, smashed
- 1 tsp black peppercorns
- 1/2 tsp mustard seeds (optional)
- 1/2 tsp coriander seeds (optional)
- 1 bay leaf (optional)
- 1 small onion, thinly sliced (optional)
Instructions
- Prepare the Peppers: Wash the peppers thoroughly. Slice them into rings or leave them whole, depending on your preference. If leaving them whole, you can poke a few small holes with a fork to allow the brine to penetrate better.
- Prepare the Pickling Brine: In a medium saucepan, combine the vinegar, water, sugar, salt, garlic, black peppercorns, mustard seeds, coriander seeds, and bay leaf. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt dissolve. Once dissolved, remove the brine from heat and let it cool for a few minutes.
- Pack the Jars: Place the sliced peppers (and onions, if using) into clean, sterilized glass jars. You can use one large jar or several smaller jars, depending on how many peppers you have.
- Pour the Brine: Pour the hot pickling brine over the peppers, making sure the peppers are completely covered. You can use a spoon to gently press down the peppers to make sure they are submerged. Leave about 1/2 inch of space at the top of the jar.
- Seal and Cool: Seal the jars with airtight lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours before using to allow the flavors to develop.
- Serve: After 24 hours, your pickled peppers are ready to enjoy! They can be kept in the refrigerator for up to 2 weeks.
Notes
- For extra heat, use spicier peppers like serranos or habaneros.
- You can adjust the sweetness by increasing or decreasing the sugar to your taste.
- Feel free to experiment with different herbs and spices, such as dill or thyme, for added flavor.
- If you prefer, you can sterilize the jars and process the peppers in a hot water bath to store them at room temperature for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment, Snack
- Method: Pickling
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0g