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Pickled Hot Peppers
Sana Yousaf

Pickled Hot Peppers Recipe

A zesty, fiery batch of pickled hot peppers to spice up any dish with minimal effort.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10
Course: Condimenr
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb hot peppers jalapeños, serranos, or your favorite spicy mix
  • 2 cups white vinegar
  • 2 cups water
  • 2 tbsp kosher salt
  • 2 tbsp sugar
  • 4 garlic cloves
  • 1 tbsp black peppercorns
  • Optional: 1 tsp mustard seeds or coriander seeds

Method
 

  1. Wash and slice peppers into ¼-inch rings. Keep seeds for extra heat or remove for milder flavor.
  2. Sterilize two pint-sized mason jars by boiling for 10 minutes or running through a dishwasher hot cycle. Dry completely.
  3. In a medium saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until dissolved.
  4. Pack each jar with pepper slices, 2 garlic cloves, and a sprinkle of peppercorns (plus optional seeds).
  5. Pour hot brine over peppers, leaving ½-inch headspace. Remove air bubbles with a chopstick or skewer.
  6. Seal jars with lids and let cool to room temperature.
  7. Refrigerate for at least 24 hours before serving. Store in fridge for up to 1 month.

Notes

  • Wear gloves when handling hot peppers to avoid burning your hands or eyes.
  • For less heat, remove pepper seeds and membranes before pickling.
  • Try adding sliced carrots or onions for a fun veggie mix.
  • Double the recipe for more jars, but ensure you have enough brine to cover all peppers.

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