Description

This easy Pickled Peppers recipe offers a tangy, flavorful way to preserve fresh peppers like jalapeños, banana peppers, and bell peppers. Perfect as a spicy condiment or a zesty addition to sandwiches and salads, these pickled peppers are quick to prepare, requiring minimal cook time to create a delicious brine. The pickling process enhances the natural flavors of the peppers with vinegar, garlic, and spices, making it a versatile and vibrant kitchen staple.

Ingredients

Scale

Pickled Peppers Ingredients

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)

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Instructions

Prepare the Peppers: Wash the peppers thoroughly. Slice them into rings or leave them whole depending on your preference. If leaving whole, poke a few small holes with a fork so the brine can penetrate better.
Prepare the Pickling Brine: In a medium saucepan, combine vinegar, water, sugar, salt, smashed garlic, black peppercorns, mustard seeds, coriander seeds, and bay leaf. Bring this mixture to a simmer over medium heat, stirring occasionally until sugar and salt dissolve. Remove from heat and let cool slightly.
Pack the Jars: Place the sliced peppers and onions (if using) into clean, sterilized glass jars. Use one large jar or multiple smaller jars depending on quantity.
Pour the Brine: Pour the hot pickling brine over the peppers ensuring they are completely submerged. Use a spoon to press down and leave about 1/2 inch headspace at the top of the jar.
Seal and Cool: Seal jars with airtight lids and allow them to cool to room temperature. Once cooled, refrigerate jars for at least 24 hours for the flavors to develop fully.
Serve: After 24 hours, the pickled peppers are ready to enjoy. Store refrigerated and consume within 2 weeks for best quality.

Notes

For spicier pickled peppers, include hotter pepper varieties like serrano or habanero.
If you prefer crisper peppers, do not over-simmer the brine; just bring it to a simmer to dissolve sugar and salt.
Ensure jars and lids are properly sterilized to prevent spoilage.
Allow at least 24 hours before consuming to let flavors meld, though they taste better after a few days.
Peppers can be left whole or sliced depending on your intended use.
Store pickled peppers in the refrigerator to maintain freshness and prevent fermentation.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Condiment
Method: Stovetop
Cuisine: American