If you love a tangy, spicy kick to brighten up any meal, then this Pickled Peppers Recipe is going to become your new favorite condiment in no time. It’s a vibrant combination of mixed peppers soaked in a perfectly balanced tangy brine that’s sweet, salty, and just spicy enough to wake up your taste buds. Whether you’re topping tacos, spicing up sandwiches, or just snacking straight from the jar, these pickled peppers bring a delightful crunch and a burst of flavor that’s simply irresistible. Plus, making them at home is surprisingly straightforward, so you get fresh, crisp pickles exactly the way you like them.
Ingredients You’ll Need
The beauty of this Pickled Peppers Recipe is how simple yet essential each ingredient is. They come together to create a punchy, flavorful brine that highlights the peppers’ natural crunch and spice. Every component plays a key role in balancing flavor, adding a little heat, or giving color and brightness to the final product.
- Mixed peppers (1½ pounds): Use a mix like jalapeños, banana peppers, and bell peppers for varied heat and color.
- White vinegar (1½ cups): The acidic backbone that preserves and flavors the peppers perfectly.
- Water (1 cup): Used to balance the strength of the vinegar and keep the flavor mellow.
- Granulated sugar (2 tablespoons): Adds a touch of sweetness to offset the tang and spice.
- Kosher salt (1 tablespoon): Essential for seasoning and helping preserve the peppers.
- Garlic cloves (3, smashed): Infuse a warm, aromatic depth to the brine.
- Black peppercorns (1 teaspoon): Add subtle peppery notes and complexity.
- Mustard seeds (1 teaspoon): Provide a gentle crunch and a hint of tangy mustard flavor.
- Crushed red pepper flakes (½ teaspoon, optional): Boosts heat for those who like it spicy; use sparingly if you prefer mildness.
How to Make Pickled Peppers Recipe
Step 1: Prepare the Peppers
Start by giving your peppers a good wash, then slice them into rings. Removing the seeds is optional but recommended if you want a milder pickle, as seeds contribute extra heat. Packing the slices tightly into clean jars ensures you’ll fit as many delicious peppers as possible into each container while keeping the layers compact.
Step 2: Make the Brine
In a medium saucepan, combine white vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes if using. Heat the mixture over medium heat, stirring occasionally to dissolve the sugar and salt completely. Once the brine reaches a rolling boil, it’s ready for the next step.
Step 3: Pour the Brine Over Peppers
Carefully pour the hot brine over the packed peppers in the jars, ensuring all the peppers are fully submerged. This is crucial for even pickling and to prevent spoilage. At this point, it’s fine if a few garlic cloves or spices float around – their flavors will be infused throughout the peppers as they sit.
Step 4: Seal and Refrigerate
Let the jars cool to room temperature, then seal tightly with lids and place them in the refrigerator. Patience here is key; for the best tangy, crunchy results, allow the pickled peppers to marinate for at least 24 hours before digging in. This resting time lets all the flavors mingle and the peppers soften just enough without losing their satisfying bite.
How to Serve Pickled Peppers Recipe
Garnishes
Sprinkle pickled peppers atop salads, grilled meats, or even deviled eggs for a vibrant splash of color and tang. They’re fantastic as a finishing touch that instantly elevates simple dishes with an exciting flavor burst.
Side Dishes
Serving these pickled peppers alongside rich or heavy dishes like barbecue, burgers, or fried foods cuts through the richness with their acidity. Their crisp texture and bold flavors provide a refreshing contrast that makes every bite more interesting.
Creative Ways to Present
Try layering pickled peppers in a charcuterie board with cheeses, cured meats, and olives for a colorful, flavorful component. Or mix them into grain bowls and sandwiches for an unexpected pop of spice and zest. The versatility of this Pickled Peppers Recipe means you can get creative and add it wherever you crave a little exciting tang.
Make Ahead and Storage
Storing Leftovers
Thanks to the vinegar brine, your pickled peppers will happily keep in the refrigerator for up to 2 months, making them perfect for prepping ahead. Just ensure the peppers remain submerged in brine and use a clean utensil each time to scoop them out to maintain freshness.
Freezing
While freezing is an option, it’s not ideal as the texture of the peppers will become softer and lose their signature crunch after thawing. If you prefer crisp pickles, stick to refrigerating and consuming within the recommended timeframe.
Reheating
Pickled peppers are best enjoyed cold or at room temperature to retain their crunch and bright acidity. If you want to incorporate them into cooked dishes, add them near the end of cooking to keep their punchy flavor alive.
FAQs
Can I use only one type of pepper in the Pickled Peppers Recipe?
Absolutely! While a mix provides variety in flavor and heat, using just jalapeños or banana peppers works great. Adjust based on how spicy or mild you want your pickled peppers to be.
How long do pickled peppers last?
Stored properly in the refrigerator with the peppers fully covered in brine, they last up to 2 months. Always check for signs of spoilage, like off smells or mold, before consuming.
Is it necessary to remove the seeds from the peppers?
Removing seeds reduces heat and bitterness, but it’s optional. Leaving them in will make your pickles spicier and sometimes more visually appealing with the pepper rings intact.
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar can be used and will give the pickles a slightly sweeter, fruitier flavor. Just ensure it’s plain vinegar without added flavors for best results.
How soon can I eat the pickled peppers after making them?
Technically, you can eat them once cooled, but letting the peppers sit in the brine for at least 24 hours yields the best combination of texture and flavor. If you can wait longer, their taste only improves!
Final Thoughts
Trying out this Pickled Peppers Recipe is like inviting a burst of bright, spicy joy into your kitchen and onto your plate. It’s a simple recipe that packs a flavorful punch and makes every meal more exciting. Whether you’re a seasoned pickle fan or just looking to add some zesty crunch to your cooking, these homemade pickled peppers are guaranteed to become a staple you’ll want to share with everyone you know.
Print
Pickled Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (plus 24-hour rest)
- Yield: 2 pint jars
- Category: Condiment, Side Dish
- Method: Pickling
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
This easy and flavorful Pickled Peppers recipe offers a tangy and spicy condiment that brightens up any meal. Using a mix of jalapeños, banana peppers, and bell peppers, these quick refrigerator pickles are infused with a zesty brine of vinegar, garlic, and spices. Perfect for snacking, topping sandwiches, or adding a kick to salads, these pickled peppers are simple to prepare and keep well chilled for up to two months.
Ingredients
Pickled Peppers
- 1½ pounds mixed peppers (jalapeños, banana peppers, bell peppers), sliced into rings
- 1½ cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare Peppers: Wash the mixed peppers thoroughly and slice them into rings, removing seeds if you prefer less heat. This ensures even pickling and prevents excessive spiciness.
- Pack Jars: Tightly pack the sliced peppers into clean, sterilized jars to maximize space and allow the brine to cover all the peppers evenly.
- Make Brine: In a medium saucepan over medium heat, combine white vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes. Stir occasionally to dissolve sugar and salt.
- Boil Brine: Bring the mixture to a gentle boil, ensuring all sugar and salt have dissolved completely and spices release their flavor into the liquid.
- Pour Brine over Peppers: Remove the saucepan from heat and carefully pour the hot brine over the peppers in jars, making sure they are fully submerged to prevent spoilage.
- Cool and Seal: Let the jars cool to room temperature uncovered, then seal them tightly with lids and refrigerate.
- Pickle Time: Allow the peppers to pickle in the refrigerator for at least 24 hours before consuming to develop the best flavor. The peppers will continue to deepen in taste over time.
Notes
- Pickled peppers can be stored in the refrigerator for up to 2 months.
- Adjust the spiciness by increasing or decreasing the amount of hot peppers used.
- This recipe yields about 2 pint-sized jars of pickled peppers.
