Quick Pickled Peppers for Sandwiches, Salads, and More
Make quick pickled peppers with a simple vinegar brine, garlic, and your favorite fresh peppers. They are ready in minutes for sandwiches, salads, tacos, and more.
Servings: 1
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 25 minutes
Ingredients
Ingredients
- 1/2 lb peppers jalapeños, serranos, bell peppers, or a mix; seeded for less heat and thinly sliced
- 1 cup distilled white vinegar
- 1 cup water
- 2 Tbsp honey or white sugar
- 2 cloves garlic smashed
- 1 tsp salt
Instructions
Instructions
- Remove membranes and seeds if desired, then slice the peppers thinly.
- Transfer the sliced peppers and garlic to a large glass jar with a lid.
- Heat vinegar, water, honey or sugar, and salt in a saucepan until almost boiling, stirring to dissolve the sweetener.
- Remove the brine from the heat and pour it over the peppers.
- Tap the bottom of the jar with a butter knife or chopstick to release hidden air pockets.
- Cool to room temperature, cover, and refrigerate.
- Taste very thin slices after 10 minutes; thicker slices need at least 1 hour.