Description

These pickled peppers are an irresistible blend of flavors with a straightforward prep, featuring an assortment of hot and sweet peppers. Perfect for a quick snack or to elevate your meals!

Ingredients

Scale

1 cup white vinegar
1 cup water
3 cloves garlic thinly sliced or lightly crushed
2 tablespoons sugar
2 tablespoons pickling salt
2 tablespoons black peppercorns
3 1/2 cups assorted peppers any mix of hot and/or sweet
1/4 teaspoon red pepper flakes optional

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Instructions

Combine the white vinegar, water, garlic, sugar, pickling salt, and black peppercorns in a saucepan.
Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve (about 2-5 minutes).
Remove from heat and let the brine cool for 5-10 minutes.
Slice the peppers into 1/4-inch rings and discard the stems.
Pack the sliced peppers snugly into a clean 1-quart jar (or two pint jars), leaving about 1/2 inch of space at the top.
If using, sprinkle in red pepper flakes.
Pour the hot brine over the peppers, pressing them down gently to ensure they are fully submerged.
Wipe the rim of the jar, screw on the lid, and let cool to room temperature.
Refrigerate for at least 24 hours before serving; best enjoyed within 1 month.

Notes

For extra flavor, allow the peppers to pickle for a week before serving.
These pickled peppers work well in sandwiches, salads, or as a snack.
Keep jars refrigerated and consume within a month for optimal taste.

Nutrition

Serving Size: 1 serving
Calories: 20
Sugar: 2g
Sodium: 300mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg