A twist on your favorite pickled peppers recipe that incorporates your favorite Cajun seasoning blend into the brine. Pickled hot peppers are delicious. Works with any type of chili peppers. Let's spice things up!
I make a lot of pickled peppers in the Chili Pepper Madness kitchen, and with good reason. First, my garden explodes with peppers every year. Pickling your peppers is the perfect way to preserve them so you can enjoy them throughout the year.
Second, they are absolutely delicious. Pickled peppers are the perfect condiment you can snatch a jar from the refrigerator to spoon over so many things, from sandwiches to sausages to burgers, pizza, soups and more.
Pickled peppers offer up a zesty, vinegary zing to whatever you're serving, as well as that spicy kick we all crave.
I pickle my peppers a few different ways, but one fun and flavorful way is to incorporate my favorite Cajun seasoning blend into the mix for some added yum factor. It's really super easy to make, with some pepper slicing, prepare a hot liquid brine and pour over the peppers.
It's also a super smart way to preserve your chili peppers so you can use them throughout the year. Since the peppers are pickled, they will last a very long time in the refrigerator, allowing you to enjoy the fruits of your gardening labors for many, many months.
Flavor and long lasting. Talk about a double win! They're SO GOOD with this Cajun twist.
Let's talk about how we make my Cajun pickled peppers, shall we?
Cajun Pickled Peppers Ingredients
- Peppers. Use 1 pound mixed chili peppers, sliced into rings (I used a variety here, mostly sweet but some hot peppers as well, all from my garden)
- Brine. 2 cup white vinegar, 2 cup water and 2 tablespoons pickling salt
- Cajun Seasonings. Use 2 tablespoons Cajun seasonings - or use your favorite Creole seasoning. See my notes below for other seasoning options.
- Extra Flavor. I use 2 tablespoons honey (or use sugar, if desired, for a touch of sweetness) and 4 bay leaves. Add some hot sauce, too!
How to Make Cajun Pickled Hot Peppers - the Recipe Method
Slice the Peppers. First, slice the peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the peppers first. I usually do not.
Pack the Jars. Loosely pack them into 2 quart-sized jars. Mason jars are perfect for this.
Make the Brine. Add the vinegar, water, Cajun seasonings salt, honey and bay leaves to a large pan.
Bring to a Boil. Bring the mixture to a quick boil, then remove from heat and stir.
Pour the Brine. Pour the boiling water over the peppers and screw on the caps. You can let it cool 15 minutes in order to handle the jars.
Refrigerate. Refrigerate at least 24 hours before using to develop the flavors. They are best after a week.
Boom! Quick and easy, isn't it? Pickling peppers is easy, and we just love spicing them up even more with wonderful seasonings and ingredients. Such a simple recipe, yet very tasty!
Recipe Tips & Notes
- The Peppers. You can use this recipe for any types of chili peppers. Use only bell peppers for a very mild version, or go all the way up to crazy superhot chili peppers like ghost peppers, scorpion peppers, or the Carolina Reaper. Oh baby! I often just go with a mix of peppers for a good balance of both flavor and heat. Even a single jalapeno pepper can heat up the entire batch for you.
- The Seasonings. I love a good Cajun seasoning blend for this, but you can sub in a Creole Seasoning recipe, Old Bay Seasoning, Blackening Seasoning, or your own favorite spice mix.
- Serving. I love topping my sandwiches or grilled sausages with pickled peppers. They're great on burgers and homemade pizza as well. I often find myself stealing a few bites right out of the pickle jar. They're so good! Pickled peppers are the perfect spicy, healthy snack. Give it a try!
- Keep Refrigerated. You can process your hot pickles in a water bath or a pressure canner for longer keeping, but for regular storage, keep your pickled peppers in the refrigerator. They will last many months this way easily.
Try these Cajun pickled peppers on your favorite sandwiches, like a good shrimp po' boy, which is classic New Orleans. I love them piled onto a nice grilled chicken sandwich or summer beer brats. Delicious! They're great on any grilled meats for a big pop of flavor. Try them on pizza as well. You'll be surprised how much you enjoy it!
That's is my friends! I hope you enjoy my Cajun pickled peppers recipe. Lots of Cajun seasoning! Now you can spice things up even MORE easily. Let me know how you enjoy them.
Such an easy recipe.
Store your pickled peppers in the refrigerator for many months. The pickling process essentially preserves them.
You can store them in your pantry or in a cool, dark place, though you will need to process them in a hot water bath to make them shelf stable. They can last for years this way.
However, once you open them, they will need to be refrigerated.
Try Some of My Other Popular Pickling Recipes
- How to Pickle Peppers - A Guide
- Refrigerator Pickled Peppers Recipe
- Pickled Chili Peppers – A Recipe
- Pickled Banana Peppers
- Pickled Jalapenos
- Taqueria-Style Pickled Jalapenos and Carrots
- Hot Pepper Relish
- Hot Pickles
- Pickled Mustard Seeds
- Pickling Spice for Pickled Chili Peppers
- Check Out all of My Pickled Pepper Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Cajun Pickled Peppers
- 1 pound mixed chili peppers sliced into rings (I used a variety here, mostly sweet but some hot peppers as well, all from my garden)
- 2 cup white vinegar
- 2 cup water
- 2 tablespoons Cajun seasonings
- 2 tablespoons pickling salt
- 2 tablespoons honey
- 4 bay leaves
- Slice the peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the peppers first. I usually do not.
- Loosely pack them into 2 quart-sized jars.
- Add the vinegar, water, Cajun seasonings salt, honey and bay leaves to a large pan.
- Bring the mixture to a quick boil. Remove from heat and stir.
- Pour the brine over the peppers and screw on the caps.
- Refrigerate at least 24 hours before using to develop the flavors. They are best after a week.