I have a strong affinity for this pickled peppers recipe and often incorporate them into various dishes! The preparation only takes 20 minutes, and they can last in the refrigerator for up to a month.
I firmly believe that these pickled peppers elevate the taste of almost any dish. The subtle tanginess, whether from lemon or vinegar, can transform a dish from average to exceptional. These pickled peppers provide the perfect crunch and tangy kick to dishes like tacos, sandwiches, salads, homemade pizza, and more!
While I created sweet pickled peppers for the photos, this recipe is versatile and can be adapted to different types of peppers, including the spiciest ones you can find. The choice of peppers depends on your preference! Feel free to experiment with various peppers or a combination to achieve your desired level of spiciness.
Key Ingredients
- Peppers: I enjoy using sweet peppers for pickling, but you can use any variety of peppers based on your preference. For sweet peppers, mini peppers like the ones used in sweet pepper poppers work well due to their thinner texture. You can opt for solely sweet peppers or mix in hotter varieties such as banana peppers, cherry peppers, jalapeños, serrano peppers, or even spicier options like Fresno peppers.
- Vinegar: The brine for these peppers consists of regular distilled vinegar (5% acidity), providing a clean and classic flavor that allows the sweetness of the peppers and garlic to shine through. You can substitute with rice wine vinegar or white wine vinegar if desired.
- Salt and Sugar: Salt and sugar are crucial for balancing the brine. Without them, the brine would taste overly like plain vinegar. I recommend using sea salt or pickling salt (avoid table salt due to added iodine) for salt, and plain granulated sugar for sweetness. You can substitute with brown sugar or honey, but this may result in slightly cloudy brine.
- Garlic and Spices: Sliced garlic is a must for a classic flavor in these pickled peppers (you can mince it for a stronger garlic taste). As for spices, keeping it simple with an allspice berry and whole peppercorns works well.
- Optional Chile Pepper: When using solely sweet peppers, adding a hint of heat with a small dried chile like chile de Arbol is recommended. This addition won’t make the pickles spicy but rather impart a subtle warmth. For more heat, increase the amount of chile peppers or incorporate fresh hot peppers.
How to Make Pickled Peppers
These pickled peppers improve with time. After packing the peppers into a jar, pour the hot brine over them and let them cool to room temperature before transferring to the fridge. As they sit overnight, they develop into crunchy, tangy peppers that enhance in flavor each day, especially as the garlic infuses the brine. I encourage you to give them a try!
More Quick Pickle Recipes
Easy Pickled Peppers
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These crunchy, quick pickled peppers are a great snack, excellent on meat and cheese boards, added to sandwiches and wraps, scattered over cheese pizza, or used in any recipe where you would typically use bell peppers. They keep their crunch but take on a pickled, bright flavor, adding a nice pop of flavor to just about anything!
Note: Just like other quick pickles (like our pickled carrots), these peppers are ready after a night in the fridge, but they continue to improve as they sit in the brine. They really light up around day 3!
Makes One 1-quart jar, 8 Servings
You Will Need
1 pound mini sweet peppers
2 cloves garlic, finely sliced
1 dried chile de arbol, optional
16 ounces (470ml) distilled vinegar, 5% acidity
1 ½ teaspoons fine sea salt or pickling salt
2 tablespoons granulated sugar
1 allspice berry
5 whole peppercorns
Directions
1Prepare the peppers: Remove the tops of the peppers, deseed, and slice them into rings. Place the pepper rings in a clean 1-quart jar.
2Add the chile and garlic: Arrange the sliced garlic and optional chile de arbol around the peppers in the jar.
3Make the vinegar brine: Combine vinegar, salt, sugar, allspice berry, and peppercorns in a saucepan. Simmer until the salt and sugar dissolve.
4Pour the brine into the jar: Ensure the brine covers all the peppers completely. Seal the jar with a lid, making it “finger-tight” (snug but not overly tight).
5Cool and refrigerate: Let the jar cool to room temperature before refrigerating. For optimal flavor, refrigerate the pickled peppers overnight before consuming. The flavor improves after 2 to 3 days. These quick pickled peppers can be stored in the fridge, covered in brine, for up to a month.
Adam and Joanne’s Tips
- The jar: A 1-quart wide-mouth mason jar (32 ounces or 946ml) is recommended.
- Peppers: This recipe was developed using sweet peppers, specifically mini colorful peppers. The optional chile de arbol adds a touch of heat, but you can increase the heat by using more chile peppers or incorporating hotter varieties like jalapeños, Fresno, or serrano peppers.
- Allspice berries: These berries offer a blend of cloves, cinnamon, and nutmeg flavors. If whole allspice berries are not readily available, consider using a pickling spice blend containing allspice berries. Canning: These pickled peppers are designed for refrigeration and should always be stored in the fridge. If you are experienced in canning, you can adapt them for long-term shelf stability using sanitized jars, new lids, and a pressure canner.
- The provided nutrition facts are estimates. Calculating the salt content in the peppers is challenging, so the calculations include all the brine.
Nutrition Per Serving
Serving Size
⅛ of the jar (about 2 ounces)
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Calories
42
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Total Fat
0.2g
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Saturated Fat
0g
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Cholesterol
0mg
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Sodium
449.3mg
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Carbohydrate
7.1g
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Dietary Fiber
1.4g
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Total Sugars
5.6g
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Protein
0.7g
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