Hot Pickled Peppers

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This quick and easy recipe uses a vinegar brine that infuses the peppers with zesty goodness, making them even more flavorful over time. Whether you use jalapeños, serranos, or a mix of your favorite hot peppers, this recipe is a great way to preserve and enjoy them year-round.

Ingredients:

  • 2 cups hot peppers (jalapeños, serranos, habaneros, or a mix)
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 cloves garlic, sliced
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • ½ teaspoon red pepper flakes (optional, for extra heat)

  • Instructions:

    1. Prepare the Peppers:
      • Wash the peppers and slice them into rings, or leave them whole if you prefer. If leaving them whole, poke small holes in each pepper to allow the brine to penetrate.
    2. Make the Brine:
      • In a saucepan, combine vinegar, water, sugar, salt, garlic, black peppercorns, mustard seeds, and red pepper flakes. Bring to a boil, stirring until the sugar and salt dissolve.
    3. Pack the Jars:
      • Place the sliced (or whole) peppers into a clean, heatproof jar.
    4. Pour the Brine:
      • Carefully pour the hot brine over the peppers, making sure they are fully submerged.
    5. Seal and Cool:
      • Let the jar cool to room temperature, then seal with a lid and refrigerate.
    6. Wait & Enjoy:
      • Let the peppers pickle for at least 24 hours for the best flavor. They will continue to develop their taste over the next few days.

      • Storage:

        • These pickled peppers will keep in the fridge for up to 3 months.
        • For longer storage, consider water bath canning for a shelf-stable version.
        • 🔥 Pro Tip: Mix in some sweet bell peppers for a milder batch or add a bay leaf for extra depth of flavor!

          Let me know if you’d like any tweaks to the recipe! 😊

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