Quick Pickled Sweet Mini Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
8 servings
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Calories
17 kcal
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Course
Side Dish
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Cuisine
Vegetarian, Vegan
Quick Pickled Sweet Mini Peppers
Description
This recipe uses fresh sweet mini peppers sliced into discs and combined with fresh minced garlic in a mason jar. A hot pickling brine made from boiling white vinegar, water, and sea salt is poured over the peppers, then cooled to room temperature before sealing and refrigerating.
The peppers quickly absorb the tang and salt from the brine, retaining a crisp but tender texture. Garlic adds pungency, enhancing the pickle’s depth. Additional spice can be introduced with jalapeño slices or red pepper flakes for those who prefer a kick. Sweetness can be adjusted by adding sugar or honey to the brine, countering the tartness.
These pickled mini peppers complement dishes like tacos, burgers, salads, or pasta salads and can be eaten fresh or chilled. The recipe yields about eight 1-ounce servings, and the pickles keep for weeks refrigerated, providing a versatile condiment.
Ingredients
- 8 oz sweet mini peppers (approx. 10-11 min peppers)
- 1-2 cloves garlic fresh, minced
- 1 ½ cups white vinegar
- ¼-½ cup water
- 1 tsp salt sea salt
Instructions
- Slice peppers into discs, discarding the stem. Peel and mince garlic. Add to a (clean) 24 oz mason jar.
- Bring water, vinegar, and sea salt to a boil in a medium saucepan. Once the mixture begins to bubble, remove from heat and set aside.
- Allow to cool for 5 minutes, then pour over the peppers. Allow jar to reach room temperature.
- Once your jar-o-peppers has fully cooled, slap on the lid and pop in the fridge. That's it! You can dive in right away while they're fresh or enjoy chilled peppers throughout the week. They should keep for a few weeks and taste amazing on tacos, burrito bowls, nachos, burgers, sandwiches, salads, pasta salads, and more!
Notes
- Add sliced jalapeños or crushed red pepper flakes to increase spiciness if desired.
- If preferred, add a spoonful of sugar or honey to the brine to reduce vinegar tartness.
- This recipe yields approximately eight 1-ounce servings.
- Refrigerate the sealed jar and use within a few weeks for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 293mg | 12% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 36mg | 40% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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