Quick Pickled Hot Peppers
Servings: 20 servings
Calories: 14kcal
I love to plant hot peppers in the summer and I always end up with an abundance! Doing a quick pickle on them is a great way to preserve these beautiful peppers and have on hand for up to a month! I used serranos but you can use any pepper -- hot or not! -- for this easy recipe. Bonus: They smell amazing!!
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Equipment
- Glass canning jar with lid
- Gloves, if using hot pepers
Ingredients
- 12+ Serrano peppers or adjust the recipe to whatever you have on hand
- 1 clove garlic smashed
- 1/2 c apple cider vinegar
- 1/2 c water preferably filtered
- 1 T and 1 tsp sugar or substitute date or coconut sugar
- 1/2 tsp salt
Instructions
- Using disposal gloves to protect your hands (only if using hot peppers), slice off the top and bottom of peppers; then slice vertically to reveal membranes on either side. Repeat for all peppers
- Over the sink in a running stream of water, pull out the seeds and veins of each pepper
- Return to cutting board and slice pepper halves horizontally into small thin slices
- Smash one clove garlic
- Place all peppers and garlic into canning jar
- Remove gloves. Place apple cider vinegar, water, sugar and salt into a pot and set over medium-high heat on stovetop
- Bring to an almost-boil stirring frequently to dissolve sugar (this will go quickly)
- Remove from heat and pour into jar over peppers. Fill with a small amount of water if necessary
- Cool to room temperature. Then seal with lid and place in refrigerator for 1-2 days to pickle; Store up to a month
Notes
- I happened to have about 12 Serrano peppers on hand at the time and used these plus a 16-oz glass canning jar. I added a small amount of water to the top. This recipe can easily be doubled for a 1/2 pound of peppers
- This recipe is also great with jalapenos, habaneros or milder peppers
Nutrition
Serving: 1serving | Calories: 14kcal