Pickled Peppers Recipe
This Pickled Peppers recipe offers a tangy and flavorful way to preserve mixed peppers using a simple brine of vinegar, water, sugar, salt, garlic, and mustard seeds. Perfect as a zesty condiment or snack, these pickled peppers develop their taste after an overnight refrigeration.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 8 hours 15 minutes
- Yield: 1 jar (approximately 1 serving)
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Brine Ingredients
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed
- 1 teaspoon mustard seeds
Produce
- 2 cups mixed peppers, sliced
Instructions
- Boil brine: In a saucepan, combine white vinegar, water, sugar, kosher salt, smashed garlic cloves, and mustard seeds. Heat the mixture over medium heat, stirring occasionally until the sugar and salt are fully dissolved, then bring the mixture to a boil.
- Pack peppers: While the brine is heating, prepare a clean, heatproof jar and tightly pack the sliced mixed peppers inside.
- Pour brine: Carefully pour the hot vinegar brine over the packed peppers, making sure they are fully submerged in the liquid to ensure proper pickling.
- Seal jar: Seal the jar with a lid and allow it to cool to room temperature. Once cooled, refrigerate the jar overnight to let the flavors develop and peppers pickle thoroughly.
Notes
- Use a clean, sterilized jar to avoid contamination and ensure longer shelf life.
- Mixed peppers can include bell peppers, jalapeños, banana peppers, or any combination you prefer.
- Allowing the jar to rest overnight in the refrigerator improves flavor absorption and texture.
- Pickled peppers can be stored refrigerated for up to 2 weeks.
- Adjust sugar and salt levels to your taste preference.
Find it online: https://bitezly.com/pickled-peppers-recipe/
