Quick Pickled Peppers

Quick Pickled Peppers

Last Updated on June 14, 2020 by Tina

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.


jar of sliced pickled serrano peppers in gallon mason jar offset to right on wooden cutting board

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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!

whole red and green serrano peppers in white plastic bag

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.

close view of brine solution with whole peppercorns and coriander seeds

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.

sliced serrano peppers on cutting board with whole ones in background

Pack tightly in the jar. Pour brine solution over top of the peppers.

view of top of canning jar looking into the jar to see peppers

Let it cool completely, and then refrigerate for up to one month.

close view of side of jar with pickled peppers

If you enjoyed this recipe you might like Smoky Deviled Eggs, Crusty Instant Pot French Bread, or Simply Seasoned Air Fryer Chickpeas!

jar of pickled peppers offset to the right on wooden cutting board

Quick Pickled Peppers

Learn how to make homemade pickled peppers with this delicious brine solution! A quick and easy recipe for pretty much any type of pepper.
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Course: Snack
Cuisine: American
Keyword: brine solution for peppers, brined peppers, easy pickling recipes, pickled peppers, quick pickledpeppers
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 16 servings
Calories: 31kcal
Author: Tina


Brine Solution

  • 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

Additional Ingredients

  • 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.


Serving: 1serving | Calories: 31kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 878mg | Potassium: 148mg | Fiber: 1g | Sugar: 4g | Vitamin A: 364IU | Vitamin C: 54mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @MondayisMeatloaf or tag #mondayismeatloaf! I would love to see your amazing creations!

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