Best Pickled Peppers Recipe How To Make Pickled Peppers

Ingredients

3/4 c. distilled white vinegar

1 1/2 tbsp. kosher salt

1 1/2 tbsp. sugar

3 garlic cloves, crushed and peeled

2 tsp. mustard seeds

2 tsp. fennel seeds

2 c. sliced peppers, such as jalapeño, banana or fresnos (approx. 6oz)

Preparation

Step 1In a small saucepan combine vinegar, salt, sugar, garlic, mustard seed, fennel seed and 1 cup water. Stir to dissolve the salt and sugar then cover and bring to a boil. Remove from the heat and let steep and cool completely.Step 2Place the peppers in a jar or other airtight container and pour the brine over top. Seal the jar and give the peppers a good shake to distribute the liquid and aromatics. Refrigerate at least 4 hours and up to a week.

We used garlic, fennel and mustard seeds as our aromatics but you can add any spices you like. We just recommend whatever you add, there should be no more than 2 tablespoons of spices added, otherwise it might over power the peppers. After the peppers have pickled for a few hours you’ll realize that they aren’t just good for sandwiches, you can chop them up and toss them in a tuna salad, or use them as a spicy kick in some stir fried noodles. Regardless of how you use them we guarantee you are going to love these briney, snappy pickles. And if you do, let us know how much in the comments below!