If you have an abundance of hot peppers or sweet peppers from the garden and you're unsure how to use them, get ready for this easy recipe! Pickling peppers is a great way to preserve those garden fresh peppers so you can enjoy them in a variety of dishes throughout the year. Pickled peppers are a great condiment that can be put on top of pizza, tossed in a salad, blended into salsa, or eaten with tacos. I mean, the possibilities are endless.

So, what types of peppers are best to use for pickled peppers? Well, that's up to you. Hot peppers like jalapeños, serrano, habanero, and banana peppers are just a few of the delicious peppers you can use if you like the heat. If you like things on the sweeter side, no worries! Bell peppers will work just fine. Hey, you could even mix things up a bit and add both hot and sweet peppers to the pickling liquid.

To make this pickled pepper recipe, you'll want to start by sterilizing any mason jars and lids before using. Place the in a big pot of boiling water for about half an hour or run them through the dishwasher.

Once your jars are sanitized, you can cut your peppers of choice (about 2 pounds). You can chop them, slice into rounds, slice lengthwise, or keep them whole. It's up to you. You can also decide if you want to keep the seeds in or take them out. Keeping the pepper seeds in will add to the heat. Divide the peppers into 4 pint jars and distribute your pickling spices to the jars as well. Some spices you can use are black peppercorns, garlic cloves, bay leaves, coriander seeds, mustard seeds, allspice berries, juniper berries, etc. Again, this is pretty much up to you. You can even add in some veggies like onions and carrots.

Next, it's time to get started on the pickling liquid/brine which consists of white vinegar or apple cider vinegar, water, kosher salt, and sugar. The liquid should come to a boil to dissolve the kosher salt and sugar. Divide the vinegar solution between the four jars, leaving about 1/2 inch of headspace and top with about one tablespoon of olive oil. Seal the lids and process the jars for 10-15 minutes in a hot water bath. Let the pickled peppers sit for a few weeks before diving in. I know it's tough, but it's worth it! After opening, refrigerate the jars.

Pickled peppers are a wonderful side dish to have on hand throughout the year and they also make great gifts for friends and family. Try it out this summer with your garden peppers!

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Pickled Peppers 

Prep Time: 10 minutes | Cook Time: 15 minutes

servings

INGREDIENTS

  • 2 lbs hot or sweet peppers
  • 6-8 garlic cloves peeled and crushed
  • 1 Tbsp black peppercorns
  • 2 bay leaves torn in half
  • 8 allspice berries
  • 1 Tbsp coriander seeds
  • 2 1/2 cups vinegar
  • 2 1/2 cups water
  • 2 Tbsp kosher salt
  • 2 tsp sugar
  • 4 Tbsp olive oil

Instructions

Start by sterilizing any mason jars and lids before using. Place the in a big pot of boiling water for about half an hour or run them through the dishwasher. Place the peppers into the jars.

Combine the white vinegar or apple cider vinegar, water, kosher salt, and sugar in a large pot and bring to a boil. Remove from heat.

Divide the vinegar solution between the four jars, leaving about 1/2 inch of headspace and top with about one tablespoon of olive oil. Seal the lids and process the jars for 10-15 minutes in a hot water bath. Let the pickled peppers sit for a few weeks before diving in. After opening, refrigerate the jars.