Description
This quick and easy recipe for pickled peppers uses a simple vinegar-based brine infused with spices and garlic to create tangy, flavorful peppers perfect for adding a zesty kick to any meal. Whether you prefer jalapeños, banana peppers, bell peppers, or a combination, these pickled peppers are ready to enjoy after just 24 hours of refrigeration.
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)
Additional
- 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 whole, poke a few small holes with a fork for better brine penetration.
- Prepare the Pickling Brine: In a medium saucepan, combine vinegar, water, sugar, salt, smashed garlic, black peppercorns, mustard seeds, coriander seeds, and bay leaf. Heat over medium heat and bring to a simmer, stirring occasionally until sugar and salt dissolve. Remove from heat and allow to cool slightly.
- Pack the Jars: Place the sliced peppers and optional sliced onions into clean, sterilized glass jars. Use one large jar or several 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 gently press peppers down if necessary. Leave about 1/2 inch of headspace at the top of the jars.
- Seal and Cool: Seal the jars tightly with airtight lids and let cool to room temperature.
- Refrigerate and Serve: Refrigerate the sealed jars for at least 24 hours to develop flavor. The pickled peppers can be enjoyed after this period and will keep refrigerated for up to 2 weeks.
Notes
- For spicier peppers, leave jalapeños whole with holes poked to retain more heat.
- Use sterilized jars to extend shelf life and maintain food safety.
- The pickled peppers taste better after at least 24 hours but will intensify in flavor over several days.
- You can substitute apple cider vinegar for white vinegar for a slightly different flavor profile.
- Store in the refrigerator and consume within two weeks for optimal freshness and safety.
