Published 8/12/2023 • Updated 8/20/2023 We’re big fans of quick pickling peppers and onions. Not only are they a delicious addition to many of our favorite dinner recipes, they’re wildly easy to make. Simply make the brine in a jar, add the peppers, shake, and refrigerate. After 2 hours, they’re ready to go! We like to keep a jar of these on hand in the studio at all times – they add a flavorful punch that instantly elevates a dish. And, this quick recipe is easily adaptable to your sweet/spice preference! Once you try pickled peppers, you’ll never look back.
What You Need for Pickled Peppers
Like all pickled recipes, there are 2 parts to pickled peppers: a brine and in this case, peppers. The spicy brine and variety of peppers yields perfectly pickled peppers every time. Brine
Vinegar: Classic white + apple cider vinegar is the base. Red Pepper Flakes: For an extra kick and depth of flavor. Honey: A little sweetness offsets the spice.
Peppers Our favorite peppers for pickled peppers:
Poblano Jalapeño Anaheim Serrano
This combination of all 4 peppers is what sets these pickled peppers apart from others we’ve tried. Don’t forget to add a few cloves of garlic and diced onion for a little something extra!
Variations
We like pretty spicy pickled peppers, but there are a couple options for sweeter pickled peppers:
Remove the seeds of spicier pepper varieties before pickling Eliminate spicier peppers, like jalapeños from this recipe
Storage
Pickled peppers last for up to 2 weeks in an air-tight container in the refrigerator. To save time (and dishes), use a mason jar with a lid so you can pickle and store them in the same container!
Serving Suggestions
Spicy pickled peppers add a welcome pop of flavor to many of our favorite recipes! They’re great toppers for:
Quinoa Sweet Potato Burgers Juicy Turkey Burgers Black Bean Burgers Salmon Patties Slow Cooker BBQ Pulled Chicken
PS: Add pickled peppers to your next bloody mary for an extra kick!
