Pickled Peppers Recipe
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 1 ½ cups sliced chiles of choice (I like to use 5 Fresno peppers and 2 Anaheim chiles)
- 1 1/4 cups apple cider vinegar
- ¾ cup water
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 garlic cloves (smashed)
- ½ teaspoon mustard seeds
- ¼ teaspoon whole black peppercorns
- ¼ teaspoon dried thyme
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Preparation
Step 1
Rinse and slice the peppers into thin rings. Set aside.
Step 2
In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, and thyme.
Step 3
Heat the mixture until it comes to a boil, stirring to dissolve the sugar and salt.
Step 4
Place the pepper rings into a clean, small jar (about 16 ounces), packing them tightly but not smashing them.
Step 5
Carefully pour the hot brine over the peppers, ensuring they are fully submerged. Use a spoon to press them down if necessary.
Step 6
Close the jar with a lid and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours to allow the flavors to develop.
Step 7
These pickled peppers will last in the refrigerator for up to 2 weeks.
Step 8
Enjoy!
Step 9
Save recipe for the next time?
