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

Scale

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)

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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.