Quick Pickled Spicy Peppers
Homemade quick pickled peppers add a delightful spice to practically any dish! They're ready in less than 2 hours with just 10 minutes of prep time.
Prep 10 minutes
Cook 0 minutes
Total 10 minutes
Fat 0
Carbs 3
Protein 0
Yield 8
Ingredients
- 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 jalepeño pepper sliced and deseeded
- 1 Serrano pepper chopped
- 1/2 small white onion diced
- 5 cloves garlic peeled and mashed
Instructions
- 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.
- Then, add the cut peppers, sliced onion, and mashed garlic cloves into the jar. Be sure that all of the peppers are covered in vinegar.
- Place the lid back on the jar and give it one more shake.
- Finally, place the jar in the refrigerator for at least 2 hours or overnight for the optimal quick pickled peppers!
Tips & Notes
-
- Sweeter Pickled Peppers: For sweeter pickled peppers, remove the seeds of spicier pepper varieties before pickling or eliminate spicier peppers, like jalapeños, from this recipe.
- Spicier Pickled Peppers: Refrigerate the peppers overnight for maximum spice.
- Jars: We like to use these 16 ounce mason jars for pickled peppers.
Nutrition Facts
Calories: 25kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Fiber: 0g | Sugar: 1g