Description
Learn how to make your own quick and easy pickled peppers at home with this simple recipe. These tangy and spicy peppers are perfect for adding a kick to sandwiches, salads, and more!
Ingredients
Scale
Mixed Pickled Peppers:
- 1 lb mixed peppers (such as jalapeños, banana peppers, or bell peppers, sliced)
Brine:
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 garlic cloves (smashed)
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1 bay leaf
Instructions
- Prepare Peppers: Wash and slice the peppers into rings or strips, removing seeds if desired.
- Pack Peppers: Pack the sliced peppers tightly into clean glass jars, leaving 1/2 inch of space at the top.
- Make Brine: In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, coriander seeds, and bay leaf. Boil until sugar and salt dissolve.
- Fill Jars: Pour hot brine over peppers in jars, ensuring they are fully submerged. Tap jars to release air bubbles and seal.
- Chill and Serve: Let jars cool, then refrigerate for at least 24 hours before serving.
Notes
- These pickled peppers can be refrigerated for up to 1 month.
- Adjust spiciness by using a mix of sweet and hot peppers.
- Add red pepper flakes for extra heat.
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
