Looking for piquant pickled peppers, perfect for Peter Piper! Heat, salty, just a touch sweet, these Quick Pickled Hot Peppers are for you!
I love having spice in my food, whether it be red pepper flakes, liquid hot sauce, or these Quick Pickled Hot Peppers! They are crunchy and pickley and salty and so good. And they are very quick to make!
I put them on everything
- Soups, like Lentil Soup With Miso or Eggplant Soup with Beans.
- Sandwiches and wraps like BBQ Soy Curls Wrap and Egg-ish Salad.
- Main dishes like Mongolian Soy Curls with Cabbage and Romesco Beans.
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Ingredients
- Spicy peppers
- Vinegar
- Water
- Coconut sugar
- Salt
See recipe card for quantities.
The spicy peppers give the spice! I used Fresno chilis, because I love the color as a contrast of many of the foods I make, but you can use whatever you find and can handle the heat of.
The vinegar is used for the pickling and gives a nice acidic taste. It also helps preserve the pickles so they last longer in the fridge. I always use apple cider vinegar.
The salt helps preserve the pickles and provides a nice salty taste.
The sugar helps cut the heat some of the pickles. I don't like it too sweet, so don't use a lot.
Instructions
I always make a double recipe, so the pictures below show that.
Step 1: Remove the seeds and the white part of each chili pepper. Slice into small discs.
Step 2: Mix the vinegar, water, salt, and sugar into a pot and bring to a boil. Once boiling, remove from the heat.
Step 3: Add the peppers to the hot brine.
Step 4: After 10 minutes, you can place the peppers in the jars. Notice that they have become a bit smaller.
Step 5: Put the garlic and peppers into the jar and cover with the brine. Refrigerate for at least a couple of hours,
Substitutions
If you If you don't like spicy, you could pickle a small number of sweet peppers. Onions and carrots would also work well!
Variations
This version used Fresno Chilis. I love their red color, which provides a awesome color contrast with so many dishes. You could mix in other hot peppers, like Jalapeños.
You can control the heat of Quick Pickled Hot Peppers by the amount of sugar you use. The more sugar you use, the milder the final result will be.
Equipment
- A measuring cup
- A long knife
- A paring knife
- A saucepan
- A slotted spoon
- Quart jars
Storage
These peppers will stay good for at least two months in the fridge. The acid of the vinegar and the salt help preserve them.
Top Tip
If you want crunchy peppers, don't let them sit too long in the hot brine. Experiment to see where you like them.
Related
Looking for other recipes for other great toppings for dishes? Try these:
Pairing
These are my favorite dishes to serve with Quick Pickled Hot Peppers:
Recipe
Quick Pickled Hot Peppers
Equipment
- 1 quart jar with lid
- 1 slotted spoon
- 1 long knife for cutting peppers
- 1 paring knife for removing the seeds
- 1 large saucepan for brine and pre-soak of pickles
- 1 measuring cup
Ingredients
- 13 ounces Fresno chilis or other hot chili
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- 1 ½ tablespoons salt
- 1 tablespoon sugar I use coconut
- 2 cloves garlic
Instructions
- Cut the top off the chilis and use a paring knife to remove the seeds and ribs from the peppers. Cut into small discs.13 ounces Fresno chilis
- Mix the vinegar, water, salt, and sugar in a pan and bring to a boil. Once boiling, remove from the heat.1 ½ cups apple cider vinegar, 1 ½ cups water, 1 ½ tablespoons salt, 1 tablespoon sugar
- Add the pepper to the hot brine and let sit for about 10 minutes.
- Crush the garlic and place in the jar.2 cloves garlic
- Using a slotted spoon, remove the peppers from the brine and add to the jar. Push down. Top off the jar with the brine.
- Place in the fridge and let sit for at least 2 hours.
- Enjoy!
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