Description
This Pickled Peppers recipe offers a quick and tangy way to preserve fresh peppers using a simple vinegar-based brine. Perfect for jalapeños, banana peppers, bell peppers, or a combination, these pickled peppers are vibrant, flavorful, and easy to prepare in just 15 minutes plus chilling time. Enjoy them as a zesty topping, snack, or condiment with your favorite dishes.
Ingredients
Scale
Peppers
- 1 lb fresh peppers (jalapeños, banana peppers, bell peppers, or a mix)
Pickling Brine
- 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)
Optional Additions
- 1 small onion, thinly sliced (optional)
Instructions
- Prepare the Peppers: Wash the peppers thoroughly under cold water. Depending on your preference, slice them into rings or leave them whole. If keeping whole, poke a few small holes in the peppers with a fork to allow the brine to penetrate more effectively.
- Prepare the Pickling Brine: In a medium saucepan, combine white vinegar, water, sugar, salt, smashed garlic cloves, black peppercorns, mustard seeds, coriander seeds, and bay leaf. Heat the mixture over medium heat until it begins to simmer, stirring occasionally until the sugar and salt fully dissolve. Once dissolved, remove the saucepan from heat and let the brine cool slightly for a few minutes.
- Pack the Jars: Place the prepared peppers and optional sliced onion into clean, sterilized glass jars. You can use either one large jar or multiple smaller jars depending on quantity.
- Pour the Brine: Carefully pour the warm pickling brine over the peppers in the jars, ensuring the peppers are fully submerged. Use a spoon to gently press the peppers down if necessary. Leave about half an inch of headspace at the top of each jar.
- Seal and Cool: Seal the jars tightly with airtight lids. Allow them to cool to room temperature before transferring them to the refrigerator.
- Refrigerate and Serve: Refrigerate the pickled peppers for at least 24 hours to allow the flavors to develop. The pickled peppers will keep fresh in the refrigerator for up to 2 weeks. Enjoy as a tangy addition to sandwiches, salads, or as a flavorful snack.
Notes
- You can customize the spices in the brine to your liking by adding chili flakes or herbs like thyme.
- Slicing peppers releases more flavor quickly, but whole peppers provide a crunchier texture.
- Use clean, sterilized jars to ensure the pickles remain safe and fresh.
- The pickled peppers taste best after at least 24 hours of refrigeration but can be enjoyed sooner if you prefer a lighter flavor.
- Store pickled peppers in the refrigerator and consume within 2 weeks for best quality.
