How to Make Pickled Peppers
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
1 quart
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Calories
15 kcal
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Course
Condiments
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Cuisine
American
How to Make Pickled Peppers
Description
How to Make Pickled Peppers starts by heating a vinegar, water, sugar, and salt mixture until dissolved, then allowing it to cool. Chilies and halved garlic cloves are sautéed lightly in olive oil until softened, then transferred to sanitized jars. Some chilies may be sliced lengthwise to intensify the infusion of heat and flavor.
The cooled pickling liquid is poured over the peppers and garlic, submerging them completely. Optional whole spices such as bay leaf, coriander seed, cloves, peppercorns, cumin seed, and mustard seed can be added to the jars for extra flavor complexity. The jars are sealed and refrigerated, where the peppers pickle and develop flavor over time, keeping fresh for up to one month.
This process produces pickled peppers with softened texture but retained heat, brightened by garlic and the pungent vinegar brine. The gentle sauté helps mellow raw sharpness without cooking the peppers fully, balancing crispness and softness. These pickled peppers can enhance sandwiches, salads, or other dishes needing a spicy acidic kick.
For stronger spice or flavor, spices can be toasted and crushed before adding. Using different types of oil such as avocado or grapeseed oil is a suitable substitution. Omitting sauté gives firmer peppers if preferred.
Ingredients
- 1 Tbsp olive oil
- 12 ounces chilies about 4 cups, of choice
- 6 cloves garlic sliced in half
- 2 cups white vinegar
- 1/2 cup water
- 1 Tbsp sugar
- ½ teaspoon salt
You Will Also Need:
- 1 to 2 1- Quart Mason Jar
Optional Add-Ins:
- 1 bay leaf
- 1 to 2 tsp coriander seed whole
- 1 to 2 tsp cloves
- 1 to 2 tsp peppercorns
- 1 to 2 tsp cumin seed whole
- 1 to 2 tsp mustard seed whole
Instructions
- Heat the vinegar, water, sugar and salt in a small saucepan until sugar and salt is dissolved. Once the sugar has dissolved, remove the pickling liquid from the stove top and allow it to cool while you're preparing the rest of the recipe.
- In a large skillet, heat the oil over medium-high and add the chilies and garlic. Sauté, stirring frequently until softened, about 5 minutes. Allow the chilies to cool enough to handle.
- Add the chilies and garlic to a sanitized 1-quart sized jar (or 4 smaller mason jars).
- Note: If desired, slice some of the chilies in half length-wise in order to infuse the vinegar with chili spice and flavor.
- Pour the water/vinegar mixture over the chilis and allow the contents of the jar to cool to room temperature. Seal the jar and refrigerate. Pickled peppers will stay fresh in an air-tight jar for up to 1 month.
Notes
- Substitute olive oil with avocado or grapeseed oil if preferred.
- Cane sugar can be replaced by coconut sugar or pure maple syrup for alternative sweetness.
- Skipping sautéing yields firmer pickled peppers with a crisper texture.
- To enhance spice and aroma, lightly toast and crush pickling spices before adding.
- Chilies can be sliced to release more heat and flavor into the brine.
- Store pickled peppers in airtight jars refrigerated; best consumed within one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 15kcal | 1% |
| Carbohydrates | 3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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