Pickling peppers is one of the most popular and traditional methods of preserving your chili pepper harvest. I've pickled so many peppers over the years, I can hardly count, and I'm always happy to have them around. Pickled peppers of any type are welcomed to many a meal. You can chop and stir them into soups or stews, use them as a condiment by topping sandwiches, cook them into pizzas. Go crazy, really. I prefer pickling a variety of chili peppers, though you can keep one type all to itself in its own jar. Pickled jalapenos, anyone? Yeah! Jalapenos are crazy popular any time of year.
This truly is a quick and easy recipe. The basic steps include chopping your peppers, then bringing a seasoned brine solution to a boil. The brine consists of vinegar and salt. From there, you'll add your own preferred pickling spices, which you can use coarsely chopped or whole. Typical pickling spices include All Spice, Bay leaves, Cardamom, Cinnamon, Cloves, Coriander, Garlic, Ginger, Mustard seeds, Peppercorns, and more.
Below is a super easy recipe to get you going. Add in whatever pickling spices you prefer.
Pickled Peppers Recipe
- 3-4 cups chili peppers - you can use any type of pepper here. The amount will vary, depending on how you chop them.
- 1-1/2 cups white vinegar
- 4 garlic cloves, chopped
- 3 tablespoons black peppercorns
- 2 tablespoons pickling salt
- 2 tablespoons sugar
- Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.
- To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.
- Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.
- Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.
Let the peppers sit a few weeks before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!