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8 May 2019

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 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.

Let’s talk about how we make my Cajun pickled peppers, shall we?

A big jar of pickled peppers

Cajun Pickled Peppers Ingredients

  • 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 – or use your favorite Creole seasoning. See my notes below for other seasoning options.
  • 2 tablespoons pickling salt
  • 2 tablespoons honey (or use sugar, if desired, for a touch of sweetness)
  • 4 bay leaves

Spicy pickled peppers with Cajun seasoning in 2 jars

How to Make Cajun Pickled Hot Peppers – the Recipe Method

  1. 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.
  2. Loosely pack them into 2 quart-sized jars.
  3. Add the vinegar, water, Cajun seasonings salt, honey and bay leaves to a large pan.
  4. Bring the mixture to a quick boil. Remove from heat and stir.
  5. Pour the brine over the peppers and screw on the caps.
  6. Refrigerate at least 24 hours before using to develop the flavors. They are best after a week.

Boom! Easy enough, isn’t it? Pickling peppers is easy, and we just love spicing them up even more with wonderful seasonings and ingredients.

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 hot 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.

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.

Pickled peppers in 2 jars

Try Some of My Other Popular Pickling Recipes

Pickled peppers in a jar, ready to serve

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

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!
Prep Time10 mins
Cook Time10 mins
Course: Main Course, Snack
Cuisine: American
Keyword: chili peppers, pickled, pickling
Servings: 64
Calories: 6kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Heat Factor: Mild to HOT, depending on your choice of peppers.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg
Cajun Pickled Peppers

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