Pickled Peppers

Pickled Peppers are made by packing hot peppers into a sterilized jar and filling halfway with cider vinegar, then adding crushed garlic, dried oregano, and kosher salt. The jar is topped off with boiling water, sealed, and stored in the fridge. This cold packing method keeps the peppers firm rather than soggy, which can happen with water bath canning. The peppers absorb the flavors of vinegar and spices over time, resulting in a spicy and tangy condiment. The heat level varies with pepper maturity and variety, with green jalapeños milder than orange or red ones. Removing the inner ribs and seeds reduces heat further.

The peppers are best stored refrigerated and maintain crispness for up to six months to a year. Handling hot peppers carefully with gloves is essential to avoid irritation, and rinsing to reduce heat is not recommended due to airborne capsaicin risks. These pickled peppers can be used to add heat and flavor to sandwiches, salads, or snacks.

Note that although water bath canning is possible, it tends to soften the peppers. This recipe prefers cold packing for better texture retention. The jar should be sealed fingertip tight and refrigerated immediately after preparation.