Pickled Peppers
Transform your fresh harvest into irresistible homemade Pickled Peppers with this quick and easy recipe. Featuring a vibrant medley of sliced peppers—think spicy jalapeños, tangy banana peppers, or colorful bell peppers—this recipe combines the perfect balance of white vinegar, water, and a touch of sugar for a delightful sweet-and-sour tang. Infused with the warm aromatics of garlic, mustard seeds, black peppercorns, and a bay leaf, these pickled peppers are bursting with bold flavor and crunch. Ready in just 30 minutes (plus resting time), they’re the ultimate make-ahead condiment—perfect for topping burgers, sandwiches, tacos, or salads. With detailed instructions for safe pickling, this jar of tangy, spice-packed goodness will elevate any dish!
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Ingredients
- 500 grams Fresh peppers (such as jalapeños, banana peppers, or bell peppers)
- 240 milliliters White vinegar
- 240 milliliters Water
- 50 grams Granulated sugar
- 15 grams Kosher salt
- 2 large Garlic cloves
- 5 whole Black peppercorns
- 5 grams Mustard seeds
- 1 whole Bay leaf
Directions
Step 1
Wash the peppers thoroughly under cold water and pat dry with paper towels.
Step 2
Slice the peppers into thin rings, or quarters for larger peppers, removing seeds if desired for less heat.
Step 3
Peel the garlic cloves and lightly crush them with a knife.
Step 4
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Stir well to dissolve the sugar and salt.
Step 5
Add the garlic cloves, black peppercorns, mustard seeds, and bay leaf to the vinegar solution.
Step 6
Bring the mixture to a boil over medium-high heat, then reduce to a simmer and let it cook for about 5 minutes.
Step 7
Pack the sliced peppers tightly into a clean, sterilized glass jar, leaving about half an inch of headspace at the top.
Step 8
Carefully pour the hot pickling liquid over the peppers, ensuring all peppers are submerged. Use a spoon to remove any air bubbles.
Step 9
Seal the jar with a sterilized lid and allow it to cool to room temperature.
Step 10
Once cooled, store the pickled peppers in the refrigerator for at least 24 hours before serving to allow the flavors to meld. These pickled peppers are best enjoyed within 3 months.
Nutrition Facts
| Serving size | (1231.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 403.1 |
| Total Fat 2.4g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 7131.7mg | 0% |
| Total Carbohydrate 73.7g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 48.0g | |
| Protein 8.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 166.5mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 1419.6mg | 0% |
Source of Calories