Pickled Hot Peppers
Add a fiery kick to your meals with these easy homemade Pickled Hot Peppers! This tangy recipe combines vibrant hot peppers—whether you prefer the heat of jalapeños, serranos, or habaneros—with a perfectly balanced brine of white vinegar, water, sugar, and kosher salt, infused with aromatic garlic, black peppercorns, mustard seeds, and bay leaves. Ready in just 20 minutes, these pickled peppers are vibrant, crisp, and bursting with flavor after a quick chill in the fridge. Ideal as a zesty topping for tacos, sandwiches, salads, or charcuterie boards, they’re the perfect way to preserve the bold flavor of fresh peppers all year long. Whether you're a spice lover or adding flair to your pantry, this recipe is a must-try for elevating everyday dishes.
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Recipe Information
Ingredients
- 500 grams Hot peppers (such as jalapeños, serranos, or habaneros)
- 240 milliliters White vinegar
- 240 milliliters Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Kosher salt
- 3 units Garlic cloves (peeled and sliced)
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 units Bay leaves
Instructions
Wash the hot peppers thoroughly under running water. Slice them into rings, leaving the seeds intact for extra heat, or remove the seeds if you prefer a milder spice level.
In a medium saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Stir and bring the mixture to a simmer over medium heat until the sugar and salt dissolve completely.
Add garlic cloves, black peppercorns, mustard seeds, and bay leaves to the saucepan. Let the brine simmer for 1-2 minutes to infuse the flavors.
Place the sliced peppers into a clean quart-sized glass jar (or divide into smaller jars if preferred). Pack them tightly but leave about 1/2 inch of headspace at the top.
Carefully pour the hot brine over the peppers, ensuring all slices are submerged. If needed, press the peppers with a spoon to remove air bubbles and add extra brine to cover them fully.
Seal the jar with a tight-fitting lid. Let the jar cool to room temperature before refrigerating.
For best flavor, allow the peppers to pickle in the refrigerator for at least 24 hours before serving, though they will taste even better after a few days.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 52.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2056 mg | 44% | |
*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.
