Pickled peppers, well, any pickled vegetable really, are some of my favorite things to add to a meal. They could really be classified as one of those “secret ingredients” that I just love to throw into a dish to just completely change the flavor of the whole thing. Adding a few pickled peppers, or maybe some pickled onions or mustard seeds can completely change the dish, adding brightness and spice and taking it in a completely different direction. It’s a small change that can have a huge impact.
I have such a wonderfully ridiculous quantity of peppers in my garden that I had to come up with a project that went beyond simply adding them to everything that I was eating. Pickling them was really the best idea. They will last for a long time that way, and they also take up a much more reasonable space!
I decided to keep these pickled peppers absolutely basic with this recipe so that I could really preserve the flavors of the peppers from my garden. I didn’t want it to be boring though, so I decided to do a little bit of a sweet and sour thing with apple cider vinegar and a very small amount of brown sugar. The spiciness of your peppers will depend on how spicy your peppers are to begin with. If you want to reduce the heat, you can remove the seeds and membranes, or you can blanch them (cook them briefly in boiling water) before pickling them.
There’s no limit to the different type of ingredients that you could use with this same brine. Not just peppers, but you could, if you wanted, use this brining liquid with carrots, onions, radishes, or anything else! Make a jar and add a few to salads, sandwiches, soups, and have some fun!
Simple and Fun Pickled Peppers
- 2# peppers thinly sliced (I have jalapeño and rooster peppers in the picture above, separated into different jars. There is no reason you can't do a mix here!)
- 2 1/2 cup apple cider vinegar
- 1/2 cup rice wine vinegar
- 3 cup water
- 1/2 cup white sugar
- 3 Tbs brown sugar
- 1/4 cup salt
- Place sliced peppers into a heatproof container.
- Combine all other ingredients in a saucepan and bring to a boil.
- Immediately pour boiling liquid over peppers, making sure peppers are covered completely.
- Allow to come to room temperature before placing in refrigerator.
- Store chilled for 1-3 months or use immediately!
- If the peppers are too spicy for you, just blanch them first to get rid of extra heat! Bring a pot of salted water to a boil, add the peppers (don't breath the steam in! It's spicy!), and as soon as they come back up to a boil, drain them (again avoiding breathing in!). If you want to preserve the color a bit more, put them in ice water, but when you pickle the peppers, you will lose a lot of the brightness regardless. Also, removing the seeds and membranes takes out the spiciness very effectively.