Quick & Easy Pickled Peppers Recipe

Ingredients:

Assorted peppers
Garlic cloves
Peppercorns
Vinegar
Water
Pickling or Kosher Salt

Directions:

• Thoroughly wash peppers and trim stems. Make a small slash in each pepper for vinegar absorption.
• For each hot and freshly sterilized jar: Pack with peppers (tight), 3 whole garlic cloves (halved), 4 to 6 peppercorns.
• Bring to a simmer enough vinegar and water (50/50) to fill jars. Stir in pickling salt (1 tsp for each jar).
• Once simmering for about 3 minutes, pour hot vinegar over peppers to cover completely and leave about 1/2″ head space.
• Run a sterilized knife between the peppers and the jar to make sure there are no air bubbles. Top up with simmering vinegar/water mixture if needed.
• Wipe rim with a clean damp cloth and then seal with sterilized rings and lids.
• Process for 15 minutes in a hot water bath.

Store in a cool, dark place for at least 2 weeks before consuming. Refrigerate after opening.

Notes:

• Amounts specified are assuming jars are 1 quart.
• Adjust amounts of seasonings to taste.
• Experiment by adding fresh clean sprigs of herbs like oregano and basil. Also try packing peppers with shredded carrots, cauliflower, mustard seed, or strips of white onion.
• Mix and match different types of peppers in each jar if you like. Use this recipe for any type of pepper you like, such as chili peppers, jalapeño±o peppers, banana peppers, or even regular red or green bell peppers (slice these in strips first).

Don't Miss These Tips:

• Freezing Bell Peppers
• Homemade Rose Petal Vinegar Recipe
• Raspberry Thyme Vinegar Recipe