Quick Pickled Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Pickle Time
2 d
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Total Time
2 d 35 mins
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Servings
10
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Calories
40 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
American
Quick Pickled Peppers
Description
Quick Pickled Peppers preserve fresh assorted peppers by first slicing them into rounds and placing them into sterilized jars. A hot brine made from white vinegar, water, sugar, kosher salt, smashed garlic cloves, mustard seeds, celery seed, and black peppercorns is boiled and then poured over the peppers to fully cover them. Pressing to release air bubbles and tightly sealing the jars before cooling to room temperature completes the preservation step.
The vinegar-based brine imbues the peppers with a balance of acidity, sweetness, and spice, while the garlic and seeds add aromatic depth. This refrigerator pickle method does not require canning, making it simple for home use. The peppers are ready to enjoy after resting in the fridge for at least two days, during which flavors meld and soften.
These pickled peppers add bright acidity and a piquant bite when used to top sandwiches, enhance salads, accompany cheese and crackers, mix into guacamole, or garnish chili and scrambled eggs. The recipe notes suggest using any pepper variety available from banana to jalapeño or pepperoncini, according to personal preference and heat tolerance.
As a refrigerator pickle, these should be stored chilled and consumed within two months to ensure freshness and safety.
Ingredients
- 1 lb pepper See Note 1, assorted
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tbsp kosher salt
- 2 garlic smashed, cloves
- 1 tsp mustard seeds
- 1/4 tsp celery seed
- 10 black peppercorns
Instructions
- Wearing gloves, carefully stem and seed (optional) the chilies. Slice them into 1/4-inch rounds and pack them into clean and sterilized jars.
- In a small saucepan, add the vinegar, water, sugar, salt, garlic, mustard and celery seeds and peppercorns. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove from heat and carefully pour the hot brine over the jarred peppers.
- Use the back of a spoon to press the peppers down and release air bubbles.
- Place the lids on the jars and screw on the rings until tight. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — wait at least 2 days before opening. These will last for 2 months refrigerated (See Note 2).
- These are fantastic to top sandwiches, salads, served with cheese on crackers, in guacamole, on top of chili, in scrambled eggs, etc.
Notes
- Use your preferred assortment of peppers such as banana, jalapeño, fresno, or pepperoncini based on what's available or your spice preference.
- This is a refrigerator pickle recipe meant for cold storage and not suitable for water bath canning or long-term shelf storage.
- Wait at least two days after preparation before opening for the flavors to develop fully.
- Store sealed jars in the refrigerator and consume within two months for best quality and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 701mg | 29% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 54mg | 60% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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