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.
Servings: 1 Pound
- 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
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.
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.