Delicious Pickled Pepper Recipe
colin lee
over 1 year ago
This pickled pepper recipe is a tangy and flavorful addition to any meal. The peppers are brined in a mixture of vinegar, sugar, and spices, resulting in a deliciously crunchy and zesty snack. Serve them alongside sandwiches, salads, or charcuterie boards for a burst of flavor.
Cooking Time
30 minutes
Serving Size
Varies
Nutrition Per Serving
Cal
20
Protein
1g
Fat
0g
Sat Fat
0g
Carbs
5g
Chole
0mg
Fiber
1g
Sugar
3g
Sodium
240mg
Ingredients
- 1 pound fresh peppers (such as jalapenos or banana peppers)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds
- 2 cloves garlic, peeled and smashed
Instructions
- Wash the peppers thoroughly and slice them into rings or leave them whole if desired.
- In a medium saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, coriander seeds, dill seeds, and garlic cloves. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
- Add the pepper rings or whole peppers to the boiling brine. Reduce the heat to low and simmer for 5 minutes.
- Using a slotted spoon, transfer the peppers to clean, sterilized jars. Pour the hot brine over the peppers, leaving about 1/2 inch of headspace at the top of each jar.
- Wipe the rims of the jars with a clean, damp cloth to remove any brine or residue. Place the lids on the jars and tighten them securely.
- Allow the jars to cool to room temperature, then refrigerate them for at least 24 hours before serving. The pickled peppers will keep in the refrigerator for up to 1 month.
- Serve the pickled peppers as a condiment or snack. Enjoy!
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