Pickled Peppers
Ingredients
- 1 cup white vinegar
- 1 cup water
- 3 cloves garlic thinly sliced or lightly crushed
- 2 tablespoons sugar
- 2 tablespoons pickling salt
- 2 tablespoons black peppercorns
- 3 1/2 cups assorted peppers any mix of hot and/or sweet
- 1/4 teaspoon red pepper flakes optional
Instructions
- In a small saucepan, combine the white vinegar, water, garlic, sugar, pickling salt, and black peppercorns. Bring the mixture to a boil over medium heat and stir until the sugar and salt dissolve, about 2-5 minutes.
- Remove from heat and let the brine cool for about 5-10 minutes, so it's hot but no longer boiling.
- While the brine sits, slice the peppers into 1/4‑inch rings and discard the stems. Pack the peppers snugly into a clean 1‑quart jar (or two pint jars), leaving about 1/2 inch of space at the top. Sprinkle in the red pepper flakes, if using.
- Carefully pour the hot brine over the peppers, pressing them down gently so they submerge fully while maintaining about 1/2 inch of headspace.
- Wipe the rim, then screw on the lid firmly. Let cool to room temperature, then refrigerate for at least 24 hours before serving. For best flavor, enjoy within 1 month.
Nutrition
Calories: 31kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.1gSodium: 1400mgFiber: 1g
Tried this recipe?Let us know how it was!