Pimentos Pickled Peppers
Brighten up your pantry with a jar of Pimentos Pickled Peppers, a tangy and sweet homemade delight that's as versatile as it is easy to make! This recipe combines vibrant pimentos or small sweet peppers with a perfectly balanced brine of white vinegar, sugar, and salt, elevated by aromatic notes of garlic, black peppercorns, and mustard seeds. For an optional kick, a sprinkle of red chili flakes adds just the right amount of heat. Ready in just 25 minutes, including prep and cook time, these pickled peppers are ideal for adding a punch of flavor to sandwiches, charcuterie boards, or salads. With no canning required and a shelf life of up to a month in the refrigerator, this simple recipe is your go-to for quick-pickling perfection.
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Recipe Information
Ingredients
- 500 grams Pimentos or small sweet peppers
- 250 milliliters Water
- 250 milliliters White vinegar
- 50 grams Sugar
- 15 grams Salt
- 3 pieces Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 pieces Bay leaves
- 0.5 teaspoon Optional: Red chili flakes
Instructions
Wash the pimentos or small sweet peppers thoroughly. Pat them dry. You can leave them whole, deseed them, or slice them into rings depending on your preference.
Peel and lightly smash the garlic cloves to release their flavor.
In a medium-sized saucepan, combine water, vinegar, sugar, and salt. Stir over medium heat until both the sugar and salt have dissolved completely and the solution comes to a gentle simmer.
Add the garlic, black peppercorns, mustard seeds, bay leaves, and optional red chili flakes to the saucepan. Allow the mixture to simmer for 2-3 minutes to infuse the flavors.
Place the prepared peppers into a clean, sterilized jar or jars, packing them tightly without crushing them.
Carefully pour the hot brine over the peppers, ensuring they are completely submerged. Leave about 1 cm (0.4 inch) of headspace at the top of the jar.
Tap the jar gently against the counter to release any trapped air bubbles. Use a clean utensil to press the peppers down if needed.
Seal the jar with a tight-fitting, sterilized lid. Allow the jar to cool to room temperature before transferring to the refrigerator.
Let the peppers pickle for at least 24 hours before serving for the best flavor. The pickled pimentos will continue to develop their flavor over time and can be stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5931 mg | 258% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 75.2 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1342 mg | 29% | |
*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.
