quick pickled spicy peppers

Quick Pickled Spicy Peppers

These quick pickled spicy peppers are a great way to preserve peppers and add a spicy sweet touch to any dish. Plus, they’re ready to enjoy in under 2 hours!

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
Fat 0 Carbs 3 Protein 0
Yield 2 16 oz. jars 1x


  • 2 cups white vinegar
  • 1/2 cup apple cider vinegar
  • 1 tablespoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 1 poblano pepper, sliced or chopped
  • 1 red or green Anaheim pepper, sliced
  • 1 jalepeno, sliced and deseeded
  • 1 serano pepper, chopped
  • 1/2 small white onion, diced
  • 5 cloves garlic, peeled and mashed


  1. First, place apple cider vinegar, white vinegar, red pepper flakes, salt and honey into a mason jar. Screw the cover on and shake the jar until the salt and sugar have dissolved.
  2. Then, place the sliced onion into the jar. Be sure that all of the peppers are covered in vinegar.
  3. Place the lid back on the jar and give it one more shake.
  4. Finally, place the jar in the refrigerator for at least 2 hours or overnight for the optimal quick pickled peppers!

Nutrition Facts

Serving Size: 1/8 recipe Calories: 25 Sugar: 1 Sodium: 296 Fat: 0 Carbohydrates: 3 Fiber: 0 Protein: 0 Cholesterol: 0
Author: Linley RichterCategory: SidesMethod: No BakeCuisine: American

Keywords: quick pickled spicy peppers

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