Hey friends! Darian here from County Mama Cooking. I’ve got a simple preserving recipe to share with you all today – quick homemade Pickled Peppers. These easy pickled peppers add a tangy crunch to sandwiches, salads, charcuterie boards and more. Let’s chat about pickling tips, serving suggestions, FAQs, and why this is a must-make recipe.
Pickled Peppers
Equipment
- 1 quart mason jar or any jar will work
- 1 small bowl or even your measuring cup
Ingredients
- 5-8 Banana peppers
- 1 cup White vinegar
- ½ cup Warm water
- ½ tbsp White granulated sugar
- ½-1 tbsp Pickling salt or table salt
Instructions
- First start by grabbing yourself a quart mason jar (or any jar will work), make sure the jar is clean and you have a lid
- Next, slice up your hot banana peppers and add them into the clean jar. You could use different hot peppers for this, you will just have to add more or fewer peppers depending on the type. I use this same process when pickling jalapeno peppers, but I use a lot more than 5-8 peppers
- In a small bowl, or even your measuring cup mix all the ingredients together and stir
- Stir for about a minute or two, just make sure the salt and sugar are dissolved
- Once all mixed together, pour into the jar over the peppers. Toss on the lid, and place the jar into the fridge
Video
Notes
Tips
Pickling peppers at home may seem intimidating, but with a few simple tips you can achieve crunchy, flavorful pickled peppers every time.
- Choose fresh, firm peppers without wrinkles or soft spots. The crisper the pepper, the better it will pickle.
- Mix up a brine of vinegar, water, salt, sugar and any desired spices. Heat the brine to fully dissolve the salt and sugar before pouring over the peppers.
- Slice peppers into consistent strips or rings. This allows the brine to penetrate evenly for uniform pickling.
- Pack the peppers tightly into sterilized jars, leaving 1/2 inch headspace. The peppers should be completely submerged in the brine.
- Optional: Add aromatics like garlic, dill, peppercorns or coriander to the jars for extra flavor.
- Refrigerate jars for at least 3 days before sampling the pickled peppers. This allows time for the flavors to develop.
- Use pickle pipettes or small weights to keep the peppers fully immersed in the brine during pickling. This prevents spoilage.
With these tips, you’ll be pickling peppers like a pro. Experiment with different brines and pepper varieties for homemade pickled peppers the whole family will love!
Creative Ways to Serve Pickled Peppers
The uses for pickled peppers are truly endless! Here are some more of my favorite ways to enjoy them:
- Chop and add to tuna or chicken salad for a tangy crunch. The brine also seasons the salad.
- Use as a topping on nachos, tacos, fajitas or quesadillas. They add a pickled kick.
- Mix into macaroni salad or potato salad recipes instead of regular raw peppers.
- Add to a cheese board with creamy cheeses like brie or goat cheese for contrast.
- Use to top Cobb salads, wedge salads or Greek salads for extra flavor.
- Add to the filling for sandwiches like Bahn Mi, Italian subs or muffulettas.
- Mix into the batter for fried foods like zucchini fritters, fish cakes or crab cakes.
- Add to pizza as a topping alongside other veggies for a tangy bite.
- Use as a relish on hot dogs, brats or sausages for great flavor.
- Add to omelets, frittatas or breakfast burritos for a wake-up call of flavor.
The possibilities are endless! I hope these ideas inspire you to enjoy pickled peppers in new ways. Let me know your favorite serving suggestions!
FAQs
Here are answers to some common pickled pepper questions:
How long do they last?
About 4-6 weeks stored in the fridge.
What’s the best pepper to use?
Bell peppers and banana peppers work well, but experiment!
Do they need to be canned for shelf stability?
No, the fridge storage method is safe.
Can I adjust the spices?
Yes, try different herbs, garlic, peppercorns or coriander.
Friends, having a jar of these quick pickled peppers in my fridge has been a total game-changer. They add that tangy crunch and acidity that can elevate so many dishes and snacks. I love adding them to sandwiches for a flavor boost, and they make charcuterie boards feel so much more gourmet.
They’re also a great way to preserve abundant garden peppers or market produce. And the pickling process is so easy – just a quick 3-day brine and into the fridge.
I hope you’ll give this simple Pickled Peppers recipe a try soon. Having a jar on hand can instantly level up your cooking. Let me know if you have any other recipes you’d like to see pickled!
Happy pickling, Darian