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How to Make Pickled Peppers Recipe

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4.1 from 9 reviews

A simple and flavorful recipe for pickled peppers that combines fresh chilies, aromatic spices, and a tangy vinegar brine, perfect for adding a spicy kick to sandwiches, salads, and more. The quick sauté softens the peppers before pickling, and the spices infuse the brine for balanced heat and flavor.

  • Total Time: 20 minutes
  • Yield: 1 quart pickled peppers

Ingredients

Pickling Brine

  • 2 cups white vinegar
  • 1/2 cup water
  • 1 Tbsp sugar
  • ½ teaspoon salt
  • 1 bay leaf
  • 1 to 2 tsp whole coriander seed
  • 1 to 2 tsp cloves
  • 1 to 2 tsp peppercorns
  • 1 to 2 tsp whole cumin seed
  • 1 to 2 tsp whole mustard seed

Peppers and Aromatics

  • 12 ounces chilies of choice (about 4 cups)
  • 6 cloves garlic, sliced in half
  • 1 Tbsp olive oil

Equipment

  • 1 to 2 1-Quart Mason Jars (sanitized)

Instructions

  1. Prepare the Pickling Brine: In a small saucepan, combine white vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring occasionally until the sugar and salt have fully dissolved. Once dissolved, remove from the heat and let the brine cool while preparing the peppers.
  2. Sauté the Chilies and Garlic: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chilies and sliced garlic cloves, sautéing them while stirring frequently until they soften, about 5 minutes. Remove from heat and let cool enough to handle safely.
  3. Prepare the Jar: Place the sautéed chilies and garlic into sanitized 1-quart mason jars. If you prefer, slice some chilies lengthwise to allow more of the spicy flavor to infuse into the vinegar.
  4. Add Spices: Add the bay leaf, coriander seeds, cloves, peppercorns, cumin seeds, and mustard seeds into the jar on top of the chilies and garlic to infuse the flavor.
  5. Combine and Seal: Pour the cooled pickling brine over the chilies and spices, filling the jar and covering the peppers completely. Let the jar contents cool to room temperature if not already. Seal the jar with a tight-fitting lid.
  6. Refrigerate and Store: Place the sealed jar in the refrigerator. The pickled peppers will develop flavor over time and stay fresh in an airtight jar for up to 1 month.

Notes

  • For stronger heat and flavor, slice some chilies lengthwise before pickling.
  • Ensure jars are well sanitized to prevent spoilage.
  • Use fresh, firm chilies for best texture and flavor.
  • Pickled peppers can be used in sandwiches, salads, or as a spicy condiment.
  • Wear gloves when handling hot chilies to avoid irritation.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/how-to-make-pickled-peppers-recipe/