Pickled Sugar Rush Peppers
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Sugar rush peppers are some of the most exciting harvests that come out of our pepper garden each year. The wait is long for these fruity peppers, but it is worth it to make delicious, crunchy pickled sugar rush peppers.
This quick recipe uses simple ingredients to compliment the natural flavor of sugar rush peppers. It is also easy to customize to your own liking, but I’d recommend trying our base recipe to start. As an added bonus, these pickled peppers are a preservation method, allowing the peppers to last for months in the fridge.
Ingredients Needed
- Sugar rush peppers – Whether you’ve grown your own sugar rush stripeys, or got lucky and found sugar rush peach peppers at the farmer’s market, these peppers are the star of this recipe. I’d recommend harvesting the peppers when they are almost ripe for the best *crunch* factor.
- White vinegar – Vinegar preserves the peppers, but also adds an acidic, tasty zing.
- Water – Using pure vinegar for the brine can be overwhelming, so I always cut it back with some water.
- Whole mustard seed – One of the best ingredients for homemade pickles. Adds a nutty, spicy flavor to the brine the intensifies as the pickles age.
- Whole black peppercorns – Black pepper is a must-have in many of our pickles recipes, and adds a warm spice to the fruity flavor of the peppers.
- Celery seed – Celery seed adds a fresh, bright taste that contrasts nicely with the other spices.
- Fresh garlic – Fresh garlic imparts amazing flavor to the pickling brine, and is also highly nutritious.
- Salt & sugar – Salt makes the flavors pop. The sugar is optional, but I always find that a bit of sweetness offsets any bitter flavors from the mustard or peppers.
*Specific ingredient amounts are in the recipe card below.
How to Make Pickled Sugar Rush Peppers
First, rinse the sugar rush peppers in cool water and dry them. Slice off the tops of the peppers and gently roll them on a cutting board to loosen the seeds. Use a chopstick to remove as many seeds as possible (these can add bitterness to the pickles). Slice the peppers into ¼ inch rounds. Pack the pepper rings tightly into a 1-quart sized jar.
To make the brine, add the vinegar, water, mustard seeds, peppercorns, celery, salt, and sugar to a large pot. Heat over high heat and stir as it warms to dissolve the salt and sugar. When the brine boils, immediately shut off the heat.
Carefully pour the brine over the peppers in the jar, making sure the spices and garlic make their way in. Seal the jar and allow it to cool completely at room temperature. Store in the fridge for up to 3 months.
Storage and Serving
These pickles have so many uses, and they always go fast in our household. I like eating them with cheese and crackers, but they can also be added to sandwiches and burgers, or over tacos or hot dogs.
Tip: These pickles become more flavorful after 1-2 weeks of sitting in the brine. See if you notice this change in flavor as your pickled peppers age!
Uses:
- As a topping for cheese and crackers
- Added to sandwiches and wraps
- Pizza toppings
- Diced up and added to tacos
- Blended into fresh salsa or relish
- Topping for hot dogs and burgers
- A spicy, crunchy addition to fresh salad
Recipe Tips and FAQs
- These peppers are hot, so be sure to wear nitrile gloves when handling them (especially the insides of the peppers).
- Slice the peppers into uniform sizes for even pickling.
- You can add the spices directly to the jar before packing in the peppers. This way none will be left behind when pouring the hot brine.
How long will these pickles last?
With its high concentration of vinegar, these pickles can last for up to 3 months in the refrigerator.
Can I make these pickles extra-spicy?
Sugar rush peppers have a decent kick. But if you like it super spicy, try adding a sliced ghost pepper or a couple habaneros at the bottom of the jar before packing in the sliced peppers.
What if I can’t find sugar rush peppers?
First off, I suggest growing sugar rush peppers from seed to experience this recipe as it was intended. However, this recipe is also delicious when using green jalapeños or other crunchy hot peppers.
Can I skip the sugar?
Mustard and sometimes even peppers themselves can be slightly bitter. Sugar helps to offset this unpleasant flavor. However, you can of course omit the sugar if you are opposed to using it.
If your sugar rush peach pepper plant is producing a lot of pods this year, I hope you’ll try this tasty hot sauce. The peach colors are irresistible and I love the way the flavors come together in this recipe.
Other pickles recipes to try
Pickled Sugar Rush Peppers
Equipment
- 1 large pot
- 1 quart-sized jar and lid
Ingredients
- 1 pound sugar rush peppers
- 2 cups white vinegar 5% acidity
- 1 cup water
- 1 tbsp salt pickling or kosher
- ½ tbsp sugar
- 1 tsp mustard seed whole
- 1 tsp black peppercorn whole
- ½ tsp celery seed
- 3 cloves garlic crushed
Instructions
- Rinse and dry the sugar rush peppers
- Slice off the tops of the peppers. Gently roll the peppers on a cutting board to loosen the seeds, then use a chopstick to remove the seeds. This can be a bit time consuming, so feel free to skip this step.
- Slice the peppers into ¼ inch rounds. Pack the pepper slices into the jar, pressing them down to fit as many as possible up to the neck of the jar.
Make the brine
- In a large pot, add the vinegar, water, salt, sugar, mustard seed, black peppercorns, celery seed, and crushed garlic.
- Bring the mixture to a boil, stirring as it warms to dissolve the salt and sugar.
- Once it boils, remove from the heat.
- Carefully pour the hot brine over the sliced peppers in the jar, leaving about ½ inch of headspace in the jar. Use the chopstick to release and air pockets, topping off with brine as needed.
- Apply the lid to the jar and allow to cool for at least 1 hour at room temperature. Then, refrigerate for 1 week before opening.
Notes
- These pickled peppers last for up to 3 months in the refrigerator before being opened. After opening, try to enjoy within 1-2 weeks. Always keep refrigerated.