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!
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