- YIELDS | 5 CUPS
- PREP TIME | 10 MINS
- COOK TIME | 10 MINS, PLUS CHILLING TIME
This recipe is great for pickling jalapeño and serrano peppers, giving them a sweet, spicy flavor. These peppers are delicious on pizzas, sandwiches, served with melted brie, or muddled into a cocktail.
- 1 pound peppers, jalapeño, serrano or a combination, tops removed, and sliced, about 5 cups
- 1 cup filtered water
- 1/2 cup distilled vinegar
- 1 cup sugar
- 2 teaspoons Kosher salt
- 1 clove garlic per jar, optional
- 1 tsp picking spice per jar, optional
- Mason/canning jars
- Using a saucepan, mix 1 cup filtered water, vinegar, sugar, and salt on low heat. Cook until sugar is completely dissolved and reaches a boil. Remove from heat and let it cool completely.
- Add 1 garlic clove and 1 teaspoon pickling spice to each jar. Pack each jar with pepper slices.
- Pour vinegar and sugar mixture over the peppers.
- Cover and refrigerate for minimum a few hours, but overnight or for 2-3 days is best, or can them to store to use later.
These pickled peppers will stay good in the refrigerator for 6-8 weeks. Alternately, can or freeze them to use all winter long. I like to use 1 cup Ball jars.
Don’t worry about removing the seeds from the peppers; they fall to the bottom of the jar.