Make a batch of pickled peppers in no time using our quick and easy pickled peppers recipe. Use your favorite pepper variety or mix and match. These make a killer addition to hamburgers, sandwiches, salads, pasta and breakfast dishes.
Pickled peppers are a mainstay year round at Foodie and Wine. We prefer spice to sugar and these pickled peppers are no exception. Pickled peppers are easy to knock out and can be ready in as little as 10 minutes after “pickling.”
Pickled peppers are easy to pick up at your local market, however the flavor and thickness doesn’t do most recipes justice. They taste a bit “off” and tend to go limp. Plus, they’re loaded with food coloring and preservatives.
What we love about pickled peppers is the ability to adapt the peppers. We tend to use half jalapeños and half Serranos however if you’re not as in love with spice as we are, you can sub in red bell peppers.
How to Select Your Peppers
Rumor has it the larger jalapeños aren’t as spicy. On the flip side, mature peppers with the white striations on the sides are rumored to be a bit hotter. So if you’re looking to manage the heat, grab larger fresh jalapeños and avoid the small older gems.
How to Slice the Peppers
There are two methods to slice the peppers. A mandoline makes the task much easier. It shaves down on time and you can control the thickness of the rings. Don’t have a mandoline? Utilizing a small chef’s knife will also do the trick. Plus they’re is little clean up.
How to Handle Hot Peppers
We can’t stress this enough. If you’re not used to handling large quantities of peppers, make sure to wear gloves or your fingers will be paying the price rather quickly. Also Avoid contact with your eyes and face while cooking.
Recipes to Add Pickled Peppers: