How to Make Pickled Peppers

How to Make Pickled Peppers

A couple of weeks ago, I wrote A Guide to Hot Sauces for Oh My Veggies, which was (and continues to be) quite the spicy episode. I procured an armful of hot sauces and chilies so that I could snap photos for the post, which resulted in…lots of hot sauce…and chilies. Because hot sauce keeps for all of eternity and I use it frequently, I experienced no scratching-of-the-chin, what-will-I-do-with-all-the-hot-sauce befuddlement. It’s hot sauce. Drink it.

I did, however, wonder what to do with all the chilies. Stuff them? What about the habeneros? What’ll I do with the habeneros?

While I had many-an-option for all of my chilies, I came across this recipe from Cooking Light for Hot Pepper Vinegar.  “I could go for some hot pepper vinegar,” I said to myself. But moreover, I could always go for some pickled peppers. So follow the instructions, I did.

How to Make Pickled Peppers

 

Pickling peppers is easy! Choose which chilies you want pickled (jalapeños are always fantastic) and snag the white vinegar and sugar out of the pantry.

If you want a spicy vinegar  to use in your cooking, slice some of the peppers in half. For less spice, remove the seeds.

How to Make Pickled Peppers

You can either saute the peppers in a little oil first, or you can add them to the jar raw.

How to Make Pickled Peppers

Pickled habeneros. Everyone’s doing it.

Pour your vinegar mixture over the peppers, seal the hatch, then call it pickled.

How to Make Pickled Peppers

This is a bare bones easy recipe, but you can also add pickling spices such as coriander and cumin seeds, peppercorns, and a bay leaf. Always delicious, but not mandatory. You can also saute up an onion for a two-in-one pickled pepper and pickled onion fiesta. Whatever tickles your pickle. <- Couldn’t resist.

How to Make Pickled Peppers

How to Make Pickled Peppers

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Author: Julia
Recipe adapted from Cooking Light's Hot Pepper Vinegar
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Ingredients

  • 2 tablespoons grapeseed or oil
  • 12 ounces chilies of choice 4 cups, jalapenos work great!
  • 4 cloves garlic sliced in half
  • 1-3/4 cup white vinegar
  • 3/4 cup water
  • 1 tablespoons sugar
  • ½ teaspoon salt

You Will Also Need:

  • 1- Quart Mason Jar

Instructions

  1. In a large skillet, heat the oil over medium-high and add the chilies and garlic. Sauté, stirring frequently until softened, about 5 minutes. Allow the chilies to cool enough to handle.
  2. Add the chilies and garlic to a sanitized 1-quart sized jar (or 4 smaller mason jars).
  3. Note: If desired, slice some of the chilies in half length-wise in order to infuse the vinegar with chili spice and flavor.
  4. Heat the vinegar, water, sugar and salt in a small saucepan until sugar and salt is dissolved.
  5. Pour the water/vinegar mixture over the chilis and allow the contents of the jar to cool to room temperature. Seal the jar and refrigerate for up to 1 month.

Recipe Notes

You can also leave the chilies raw and skip the sautéing process, but they will come out more firm.

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Comments

  1. Julie

    i kept waiting for the Peter Piper picked a peck of pickled peppers line. But, then and again, you probably didn’t have a whack-a-doodle dad that taught you things like this at the dinner table. Ah, well. Jerry would love these.

    1. Julia Post author

      We definitely did the peter piper rhyme said 10 times fast 🙂 I thought about doing the whole rhyme for my post but then realized I’d get some sweet peter piper comments if I left it out, and I’m so happy you obliged! ;D

    1. Julia Post author

      I eat pickled peppers plain, and also use them in salsa. I like putting pickled jalapeños on sandwiches and on too of eggs. If you’re not super into pickled peppers, I could see why you’d resist the process of making them 🙂

  2. Alissa

    I have a few jalapeno plants in my garden, which means if all goes well it won’t be long before I’ll have more peppers than I’d normally know what to do with. Now I know what I’m doing with them 🙂 Never thought to saute before pickling, so I’m definitely looking forward to trying that out.

  3. Laura

    So…. DID peter piper pick the peck of pickled peppers??? I was waiting on the edge of my seat to find out. I figured with Julie’s question you may have shed some light on the topic, but alas, no light.

  4. Francesca

    Literally, the first thing I thought of when I saw this in my inbox was the Peter Piper tongue twister. I’m a 30 year old trapped in a 5 year old’s body!
    These look awesome.

  5. Isadora @ She Likes Food

    I love peppers and I can’t get enough of anything and everything that is pickled, so these pickled peppers are really speaking to me!! I want to eat them by themselves and put them on everything! They also look so beautiful in the jar together! I think I just found my new favorite condiment 🙂

  6. Joanne

    I love spice, but pickled peppers are just way way way better than raw peppers. I’ve never really thought to pickle peppers other than jalapenos…but hey! Why not?!

  7. Dianna

    Can you use this recipe for roasted red bell peppers? I like to use those when I make my hot sauce. I’ve got jalapenos and Fresno reds growing now in my garden and this will be a great recipe to utilize the overabundance of peppers in the next few weeks.

    1. Julia Post author

      Hi Natasha, as long as you seal the jar really well, I think the peppers would stay perfectly preserved, and should do fine in the mail 🙂 Best of luck!

Comments are closed.