Pickled Peppers
Add a zesty pop of flavor to your meals with this quick and easy Pickled Peppers recipe! Perfectly balancing tangy, sweet, and aromatic notes, these peppers are made with fresh ingredients like jalapeños, banana peppers, or bell peppers, steeped in a brine of white vinegar, sugar, and kosher salt. Infused with bold flavors of garlic, black peppercorns, mustard seeds, and a hint of bay leaf, these crunchy pickles are a versatile condiment for sandwiches, salads, tacos, or charcuterie boards. This refrigerator-friendly recipe takes just 30 minutes to prepare, ensuring you can enjoy vibrant and addictive pickled peppers after a 24-hour rest. Whether you’re a fan of mild, sweet, or fiery heat, this customizable recipe is a must-try for your pantry!
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Recipe Information
Ingredients
- 500 grams Fresh peppers (such as jalapeños, banana peppers, or bell peppers)
- 240 milliliters White vinegar
- 240 milliliters Water
- 50 grams Granulated sugar
- 15 grams Kosher salt
- 2 large Garlic cloves
- 5 whole Black peppercorns
- 5 grams Mustard seeds
- 1 whole Bay leaf
Instructions
Wash the peppers thoroughly under cold water and pat dry with paper towels.
Slice the peppers into thin rings, or quarters for larger peppers, removing seeds if desired for less heat.
Peel the garlic cloves and lightly crush them with a knife.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Stir well to dissolve the sugar and salt.
Add the garlic cloves, black peppercorns, mustard seeds, and bay leaf to the vinegar solution.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer and let it cook for about 5 minutes.
Pack the sliced peppers tightly into a clean, sterilized glass jar, leaving about half an inch of headspace at the top.
Carefully pour the hot pickling liquid over the peppers, ensuring all peppers are submerged. Use a spoon to remove any air bubbles.
Seal the jar with a sterilized lid and allow it to cool to room temperature.
Once cooled, store the pickled peppers in the refrigerator for at least 24 hours before serving to allow the flavors to meld. These pickled peppers are best enjoyed within 3 months.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7132 mg | 310% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 48.0 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1420 mg | 30% | |
*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.
