Sweet & Spicy Pickled Peppers

inAmerican Recipes, Appetizer Recipes, Recipes, Side Dish Recipes, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes
  • 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.

Ingredients

  • 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

Instructions

  1. 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.
  2. Add 1 garlic clove and 1 teaspoon pickling spice to each jar. Pack each jar with pepper slices.
  3. Pour vinegar and sugar mixture over the peppers.
  4. 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.

Notes

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.