Pickled Cherry Peppers
Bright, zesty, and irresistibly tangy, these pickled cherry peppers are a quick and easy way to add vibrant flavor to your favorite dishes. This recipe combines fresh cherry peppers with a perfectly balanced brine of white vinegar, water, sugar, and kosher salt, while aromatic garlic, black peppercorns, mustard seeds, and bay leaves elevate the pickling liquid with layers of complexity. This versatile recipe even lets you customize the heat with an optional dash of red chili flakes. Ready in just 25 minutes of prep and cook time, these refrigerator pickles are perfect for sandwiches, charcuterie boards, or as a bold snack straight from the jar. Best of all, they last up to four weeks in the fridge, so you can enjoy their delicious punch of flavor whenever the craving strikes!
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Recipe Information
Ingredients
- 500 grams Cherry peppers
- 500 milliliters White vinegar
- 250 milliliters Water
- 50 grams Granulated sugar
- 15 grams Kosher salt
- 4 cloves Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 leaves Bay leaves
- 0.5 teaspoons Optional: Red chili flakes
Instructions
Wash the cherry peppers thoroughly and pat them dry with a clean towel.
Using a small paring knife, remove the stems and seeds from the peppers (you can leave some seeds for extra heat, if desired). Wear gloves if you are sensitive to chili oils.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar and salt are fully dissolved. Remove from heat and let the brine cool slightly.
Crush the garlic cloves with the side of a knife to release their flavor but leave them whole.
In a clean, sterilized glass jar (about 1 liter size), arrange the cherry peppers tightly. Add the garlic cloves, black peppercorns, mustard seeds, bay leaves, and, if desired, red chili flakes to the jar.
Carefully pour the warm brine into the jar, ensuring all peppers are fully submerged. Leave about 1 cm of headspace at the top of the jar.
Seal the jar tightly with a lid and allow it to cool to room temperature. Once cool, place the jar in the refrigerator.
Let the peppers pickle for at least 24 hours before enjoying for the best flavor. They can be stored in the refrigerator for up to 4 weeks.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5931 mg | 258% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 75.2 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1599 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
