Love peppers and love pickles? Then it’s time to try making your own. Here’s our very favorite Pickled Peppers recipe! This basic quick pickles recipe works with any type of pepper: bell peppers, jalapeños, or banana peppers. Mix them up, throw them in a jar, and cover with a tangy sweet brine. In 1 hour you’ve got pickles! They’re fantastic for adding to chili, sandwiches, salads, sautes, and more.
What you need for pickled peppers
These peppers are quick pickles or refrigerator pickles: pickles that are stored in the refrigerator instead of the shelf. They’re not shelf-stable, but they last for 1 month in the refrigerator: plenty of time to enjoy the jar. The best part: quick pickles don’t require any special canning equipment! Here’s what you’ll need for this recipe:
1 wide-mouth pint canning jar Peppers of any kind White vinegar Sugar Salt Garlic Peppercorns Celery seed Bay leaf
Types of peppers
You can use any type of pepper you have on hand to make pickled peppers: mild or spicy! Here are a few different types of peppers that work well and how to slice them before pickling:
Bell peppers: thinly slice or chop them, as desired Banana peppers: thinly sliced Jalapeño peppers: thinly sliced: make sure to take precautions by either wearing gloves or washing your hands after slicing Mini sweet peppers: whole Shishito peppers: thinly sliced (be careful: 1 out of 10 is spicy!)
How to make pickled peppers
Making pickled peppers is fast and easy: it takes about 15 to 20 minutes to assemble the jar, and 1 hour for it to cool. Once it’s done you can eat the pickles right away, or refrigerate until you’re ready to eat. Here are the basic steps (or jump right to the recipe):
Thinly slice the peppers: Place them in a wide-mouth pint jar. Bring the brine ingredients to a boil: Place the white vinegar, water, sugar, salt, peppercorns, celery seed, bay leaf and peeled quartered garlic cloves in a pot and bring to a boil (see the recipe below for the exact quantities). Pour in the jar and wait until it cools (about 1 hour). You can eat immediately, or store in the refrigerator.
Storage info
Once you’ve got them in the jar, how long do pickled peppers last? You can store homemade quick pickled peppers refrigerated for up to 1 month. Again remember, they are not shelf stable! So don’t attempt to store them in your pantry. If you’re anything like us, 1 month is more than enough time to eat through a jar.
Ways to eat pickled peppers
Once you’ve got your jar of pickled peppers, it’s time to get creative! We love these types of pickles because they add a tangy, sweet flavor without heat (unless you add jalapenos, of course!). Here are some great ways to try pickled peppers:
On chili, like Black Bean Chili As a condiment for sandwiches Add them to salads, like Chopped Salad or Antipasto Salad Try them on cheese plates and charcuterie boards Chop them and mix with cream cheese for a quick dip
How do you plan to use your jar? Let us know in the comments below!
More homemade pickle recipes
You can pickle just about any vegetable, from carrots to radishes! Here are a few more recipes for homemade pickles of different varieties:
Go for Pickled Banana Peppers or Pickled Jalapeños Try uniquely delicious Pickled Garlic Go for Pickled Green Beans or Dilly Beans Opt for Easy Pickled Carrots, Pickled Zucchini, or Pickled Cauliflower Try Easy Quick Pickled Onions
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