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, Chili Cheese Dip, pasta salad recipes (Including our Ensalada de Coditos and Dill Pickle Pasta Salad) 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.” We love using them on our Birria, Birria de Chivo, Pollo Asado Tacos using grilled pollo asado, Carne 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.
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:
If you’re into heat, check out our Pickled Mustard Seeds recipe.
- ½ 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
- 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.
- 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.
- 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.