Pickled Sugar Rush Peppers
Crunchy, zingy pickled hot pepper slices for sandwiches, cheese and crackers, and salads.
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.