Quick Pickled Hot Peppers
Looking for piquant pickled peppers, perfect for Peter Piper! Heat, salty, just a touch sweet, these Quick Pickled Hot Peppers are for you!
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!
Notes
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.
Tried this recipe?Let us know how it was!