Name: Pickled Peppers Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 3-4 cups chili peppers (any variety; chop large peppers, leave small whole with holes poked); 1 cup white vinegar; 1 cup water; 4 garlic cloves, chopped; 3 tablespoons black peppercorns; 2 tablespoons pickling salt; 2 tablespoons sugar

Description

This Pickled Peppers recipe offers a tangy and spicy way to preserve fresh chili peppers. Using a simple brine of vinegar, water, garlic, black peppercorns, pickling salt, and sugar, the peppers are simmered briefly then preserved in a sealed jar. The result is a zesty condiment perfect for adding flavor and heat to a variety of dishes.

Ingredients

Scale

Peppers

3–4 cups chili peppers (any variety; chop large peppers, leave small whole with holes poked)

Pickling Brine

1 cup white vinegar
1 cup water
4 garlic cloves, chopped
3 tablespoons black peppercorns
2 tablespoons pickling salt
2 tablespoons sugar

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Instructions

Prepare Peppers: Wash and thoroughly dry the chili peppers. Cut larger peppers into small chunks. For smaller peppers, leave them whole but poke holes in their surface to allow the pickling brine to penetrate.
Packing Jar: Place the prepared peppers tightly into a clean quart-sized jar, ensuring enough room remains for the brine.
Make Pickling Brine: In a large pot, combine the white vinegar, water, chopped garlic, black peppercorns, pickling salt, and sugar. Stir the mixture to dissolve the salt and sugar.
Simmer Brine: Heat the brine over medium-high heat until it reaches a quick boil, then reduce the heat and simmer gently for about 2 minutes to meld the flavors.
Fill Jar: Allow the brine to cool slightly, then carefully pour it over the packed peppers in the jar, ensuring they are fully submerged. Seal the jar tightly with a lid.
Cool and Store: Let the jar cool to room temperature, then refrigerate. The pickled peppers are ready to enjoy after a day but flavor improves over time.

Notes

Any variety of chili peppers can be used, adjusting the amount based on jar size and preferred heat level.
Small peppers must be pierced to allow the brine to penetrate and properly pickle the insides.
Pickling salt is preferred over regular salt to prevent cloudiness in the brine.
Store in the refrigerator and consume within a few weeks for best flavor and safety.
The quick simmering of the brine helps release flavors but avoid prolonged boiling to maintain sharpness of the vinegar.

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