Description
Learn how to make delicious pickled peppers at home with this easy recipe. These tangy and spicy pickles are perfect for adding a zing to sandwiches, salads, and more!
Ingredients
Fresh Peppers:
- 1 pound fresh peppers (jalapeños, banana peppers, or mixed varieties)
Brine:
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 garlic cloves, sliced
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
- 2 bay leaves
Instructions
- Prep Peppers: Wash and slice the peppers into rings, or leave whole if preferred. Pack into a clean quart-size jar.
- Prepare Brine: In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, red pepper flakes, and bay leaves. Bring to a boil.
- Pour Brine: Pour hot brine over peppers, ensuring they are fully submerged. Seal the jar and let cool to room temperature.
- Chill: Refrigerate for at least 24 hours before serving for best flavor.
Notes
- These pickled peppers will keep in the refrigerator for up to 2 months.
- For a sweeter flavor, increase the sugar to 3 tablespoons.
- Adjust the type of peppers based on your spice preference.
