To pickle hot peppers, preserve the peppers in distilled white vinegar and salt. To add extra flavor, add garlic cloves, peppercorns and coriander seed to the mixture.
Pickled Hot Peppers RecipeThis recipe for pickled hot peppers was originally published in Bon Appetit magazine. It is easy to make and involves very little preparation time.
Prep time: 10 minutes
Cook time: 30 minutes
Ready in: 40 minutes
- 4 cups hot peppers
- 1 1/2 cups distilled white vinegar
- 3 garlic cloves
- 2 tablespoons black peppercorn
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 2 tablespoons coriander seed
- Prepare the peppers
- Prepare the brine
- Store the pickled peppers
Slice larger chili peppers into rings. Pierce smaller chilies with a skewer. Pack the peppers into a 1-quart jar.
To prepare the brine, mix the vinegar and seasoning together in a medium saucepan, along with 1 1/2 cups of water. Bring the mixture to a boil, and then turn down the heat to medium. Let the brine simmer for 5 minutes before pouring the brine over the peppers in the jar.
Seal the jar and cool before storing. Store the pickled peppers in the fridge for up to 1 month.
Use any kind of hot peppers for this recipe. Options can include jalapenos, Thai peppers or Serrano peppers.