Description
This easy recipe for pickled peppers features a vibrant mix of assorted peppers soaked in a tangy vinegar brine with garlic and spices. Perfect as a zesty condiment, these quick pickled peppers add a flavorful kick to sandwiches, tacos, salads, and charcuterie boards. The peppers are sliced and preserved in a simple hot brine, then refrigerated for at least 24 hours to develop their delicious taste. This vegan and gluten-free pickle is ready in just 20 minutes and keeps fresh for up to two months in the fridge.
Ingredients
Scale
Peppers
- 1 pound assorted peppers (jalapeños, banana peppers, bell peppers, or a mix), sliced into rings or strips
Brine
- 1 1/2 cups white vinegar
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 bay leaf
Flavorings
- 3 cloves garlic, smashed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds (optional)
Instructions
- Prepare Jars and Peppers: Sterilize clean jars and tightly pack the sliced peppers into them leaving about 1/2 inch of space at the top. Add one smashed garlic clove, a few black peppercorns, and some mustard seeds (if using) to each jar.
- Make the Brine: In a small saucepan, combine the white vinegar, water, granulated sugar, kosher salt, and bay leaf. Heat over medium heat, stirring occasionally until the sugar and salt fully dissolve and the mixture comes to a boil.
- Pour Brine Over Peppers: Carefully ladle the hot brine over the peppers in each jar, ensuring all peppers are fully submerged. Allow the jars to cool to room temperature.
- Seal and Refrigerate: Once cooled, tightly seal the jars with lids and refrigerate. Let the pickled peppers chill for at least 24 hours to develop flavor before serving. They will keep well in the refrigerator for up to 2 months.
Notes
- Wear gloves when slicing hot peppers to prevent skin irritation.
- Mix different types of peppers for a more colorful and flavorful pickle.
- Pickled peppers are versatile and delicious on sandwiches, tacos, salads, and charcuterie boards.
