Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Course
Snack
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Servings
16
servings
Calories
31
kcal
Author
Tina
Ingredients
Brine Solution
1 ½
cups
distilled white vinegar
1 ½
cups
water
3
garlic cloves
may substitute equivalent amount of minced
2
tablespoon
black peppercorns
2
tablespoon
kosher salt
2
tablespoon
sugar
2
tablespoon
coriander seeds
Additional Ingredients
4
cups
assorted peppers
sliced into ¼-inch pieces
Instructions
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 ¼-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.
Nutrition
Serving:
1
serving
|
Calories:
31
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
878
mg
|
Potassium:
148
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
364
IU
|
Vitamin C:
54
mg
|
Calcium:
18
mg
|
Iron:
1
mg