Pickled peppers are a delicious compliment to many dishes like burgers, breakfast, and soups or stews. This is a versatile recipe adapted from the Bon Appetit website that can be used for many different kinds of peppers.
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Prepare the brine solution
We were gifted a giant bag of Serrano peppers, and since they were way more than we could eat I decided to pickle them. Learning how to pickle peppers is super easy to learn!
In a medium sauce pan over medium heat combine the distilled white vinegar, water, garlic cloves (if you don’t have whole cloves then minced will work fine), black peppercorns, kosher salt, sugar, and coriander seeds. Bring to a boil, and simmer for five minutes.
Meanwhile, cut the peppers into 1/4″ rings then place in the jar. Leave a few of them whole, but pierce them with a skewer or toothpick.
Pack tightly in the jar. Pour brine solution over top of the peppers.
Let it cool completely, and then refrigerate for up to one month.
Quick Pickled Peppers
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water
- 3 garlic cloves may substitute equivalent amount of minced
- 2 tbsp black peppercorns
- 2 tbsp kosher salt
- 2 tbsp sugar
- 2 tbsp coriander seeds
- 4 cups assorted peppers sliced into 1/4-inch pieces
- Combine all ingredients in the brine solution group in a medium saucepan. Bring to a boil, and simmer for 5 minutes then remove from heat.
- Cut peppers into 1/4-inch pieces, and place in canning jar or other vessel. Leave a few whole, an poke with a skewer or toothpick.
- Pour brine solution over peppers, and allow to cool completely. Refrigerate for up to one month.