Time to revisit these Pickled Peppers from a couple of years ago.
After the pesky racoons ravaged my chile plants back in June, I did manage to find a few lonely plants tucked away in the sale section of the nursery. Even though it was late in the season, I still planted them and now I’m getting some peppers. YAY! My first picking was a few guero chiles (yellow hot or caribe) and three red cherry chiles. It wasn’t much, but it’s something. So what did I do with these beauties? I made some pickled peppers!
The following recipe for Quick and Easy Pickled Peppers was adapted from this Quick Pickled Jalapeno Pepper recipe. I didn’t have near the amount of peppers that the recipe called for so I had to adapt it to what I did have, and then make some minor adjustments for my tastes. This recipe was SO easy and the results were excellent!
Update August 2016 – Every since I made the first jar (the picture right before Kitchen Notes), I’ve been making at least two jars each summer. This year my plants yielded a lot of peppers; therefore, I made one quart size jar. The peppers I used were mild banana peppers (yellow) and Sandia HOTS (red). Because I had almost 4 cups of sliced peppers, I adjusted the recipe. See the adjustment in Kitchen Notes below.
Quick and Easy Pickled Peppers Recipe
Adapted by MJ’s Kitchen from Quick Pickled Jalapeno Pepper
Yields about 1½ cups pickled peppers
Prep and Cook Time: 20 minutes
This recipe yields about one pint of pickled peppers that needs to be refrigerated. For a quart of pickled peppers, see adjustments in the Kitchen Notes below.
½ cup water
½ cup distilled white vinegar
3 tsp. salt
2 Tbsp. sugar
1 ½ – 2 cups sliced chile peppers*
3 garlic cloves
6 – 8 leaves of fresh Mexican oregano (optional)
- Cut the stem end off the top of the peppers. If desired cut out the seed core, but it doesn’t hurt to leave it in. Slice the peppers into desired thickness.
- Add the water, vinegar, salt and sugar to a sauce pan. Bring to a boil, stirring to dissolve the salt and sugar.
- Add the peppers and garlic. Bring back to boil over high heat, then remove from the heat and let cool for 10 minutes.
- Pour into a clean jar*. Add the oregano leaves to the peppers. Pour enough liquid into the jars to cover the peppers.
- Let cool and refrigerator overnight before using.
*See Kitchen Notes
Chile Peppers – This recipe can be used with just about any fresh chile peppers you can find. You could use just one type of chiles or mixed them up. It would probably make great pickled bell peppers as well.
Sterilized jar – Since this makes only one pint, or less than one pint, to prepare the jar, I washed it, then put it wet into the microwave on high for 1 minute. Once I was ready to pour the peppers into the jar, it was cool enough to handle.
For a Quart of Pickled Peppers: – Increase ingredient to the following:
- ~4 cups sliced peppers
- 3/4 cup water
- 3/4 cup vinegar
- 4 tsp. salt,
- 2 Tbsp. sugar
- 6 garlic cloves
- 1 tsp. dried Mexican oregano or 14 – 16 fresh leaves
- Eat right out of the jar
- Add them to sandwiches or burgers
- Chop and add to a sandwich spread, salad, rice, pasta, beans.
- Add to nachos or salsa
- Spicy Mango Sauce
- Coconut Rice with Pickled Peppers
- Pico de Gallo
- Condiment for Fried Catfish
- Add a little of the brine to homemade mayonnaise, soups, dips, or just about any dish that needs a little spicy acid to make it pop.
- The possibilities are endless!
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How do you use pickled peppers?