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Quick and Easy Pickled Peppers

Quick and Easy Pickled Peppers

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 (like our Prime Rib Sandwich), Smoked Chili, pasta salad recipes (Including our Ensalada de Coditos and Dill Pickle Pasta Salad) and breakfast dishes.

If you’re into Pickled vegetables, check out these Foodie and Wine favorites: pickled daikon, pickled onions, pickled peaches, pickled banana peppers and pickled cucumbers recipe.

Pickled Peppers

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.” We love using them on our Birria, Birria de Chivo, Pollo Asado Tacos using grilled pollo asadoCarne Asada Nachos, Carne Asada Fries and Carne Asada Tacos. You could even use them in smoked queso, pico de gallo or mango pico de gallo.

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.

Pickled Peppers

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:

Refried Bean Dip (with Instant Pot Refried Beans and Air Fryer Chips)

Sausage and Egg Breakfast Skillet

Starbucks Sous Vide Egg Bites

Muffaletta Sandwich

Homemade Pizza on the Grill

Instant Pot Pinto Beans

Instant Pot Kidney Beans

Pickled Peppers
Print Recipe
4.69 from 16 votes

Quick and Easy Pickled Peppers

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 sandwiches, salads, pasta and breakfast dishes. 
Prep Time15 mins
Cook Time5 mins
Total Time30 mins
Course: Condiments
Cuisine: Mexican
Keyword: DIY, Homemade Recipes, Jalapeno Recipes, Mexican Recipes, Peppers, Pickled
Servings: 1 Pound
Author: Darcey Olson

Ingredients

  • 1/2 Lbs Peppers (Jalapeno, Serrano or Bell Pepper)
  • 1 Cup Distilled White Vinegar
  • 1 Cup Water
  • 2 Tbs Honey (or Sugar of Choice)
  • 2 Cloves garlic (Smashed)
  • 1 tsp Salt

Instructions

  • Prep the peppers: Utilize a small paring knife to remove the membranes and seeds before slicing (for a less spicy version). Slice thinly and continue until all peppers are sliced.
    Pickled Peppers
  • Transfer the pepper slices and garlic to a large glass jar (with lid).
  • Add the vinegar, water, honey and salt to a small saucepan and heat until almost boiling. Make sure to stir to dissolve the honey/sugar.
  • Remove the vinegar/sugar mixture from the heat and pour over the peppers.
  • Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
    Pickled Peppers
  • Once the peppers are cooled to room temperature, place the lid on the jar and refrigerate.
  • Super thin slices can be eaten after 10 minutes while thicker slices will need a few days.

Notes

If you're not used to handling large quantities of peppers, make sure to wear gloves. Avoid contact with your eyes and face while cooking.
Pickled peppers will stay fresh in your refrigerator for a few months.
Recipe Rating




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Matt

Thursday 10th of November 2022

Don't touch your penis after handling peppers either.

Charlotte Pierce

Wednesday 15th of September 2021

Can you jar the peppers with this recipe?

Darcey Olson

Wednesday 15th of September 2021

Yes! Just leave out the garlic since the USDA doesn't recommend it. I actually just posted the graph showing how long to water batch about an hour ago: https://foodieandwine.com/pickled-banana-peppers/

Penny Shewmake

Sunday 1st of August 2021

Can you add carrots and cauliflour to this mix?

Darcey Olson

Wednesday 22nd of December 2021

Absolutely!

Mel

Tuesday 6th of April 2021

Have a bumper crop of hot peppers, assorted varieties. I live in the southern hemisphere, and that's why I'm posting this in April. Didn't want them to go to waste, but no time right now for traditional canning. Did a search for alternatives to preserve them, and this was by far the most straightforward, and easiest recipe! Muitíssimo obrigado!!!

Kathy stansberry

Saturday 8th of August 2020

can you hot bath these?

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