Quick Pickled Peppers
This recipe for quick pickled peppers is great for sweet peppers and hot peppers. It's easy, versatile, and incredibly delicious.
Servings 1 quart
Equipment
- 1 Quart sized jar
Ingredients
- 10-12 peppers sliced into 1/4 inch rounds, enough to fill jar
- 1.5 cups white vinegar 5% acidity
- 1.5 cups water
- 1-2 cloves garlic crushed
- 1 tsp dried oregano
- 1 tsp whole black peppercorns
- 1 tsp whole yellow mustard seed optional
- 1 Tbsp. salt sea salt or pickling salt
- 1 Tbsp. white sugar optional but recommended
Instructions
- Slice peppers into even rings (about 1/4" width) and pack tightly into a clean quart-sized jar. Leave about 1/2 inch of headspace at the top.
- In a large pot, add vinegar, water, garlic, oregano, black peppercorns, mustard seeds, salt, and sugar. Stir and bring to a boil.
- Once brine boils, reduce heat and simmer for 2 minutes. Then, remove from heat and pour the hot brine over the peppers in the jar.
- Seal jar and allow pickled peppers to cool at room temperature for at least an hour.
- Once cool, store in the fridge and consume within 1 month. They will develop more flavor as time goes on.
Notes
You may have a little bit of extra brine! Just make sure all the spices make it into the jar for the full flavor.
For a crunchy texture, use unripe peppers. For example, use green peppers instead of red ripe ones, as they will hold up much better to the pickling process.