HOW TO PICKLE HOT PEPPERS IN VINEGAR RECIPES

PICKLED PEPPERS RECIPE | ALLRECIPES

Pickled Peppers Recipe | Allrecipes image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled

Total Time 8 hours 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 cup water
½ cup distilled white vinegar
? cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, CarbohydrateContent 14.7 g, FatContent 0.2 g, FiberContent 1.2 g, ProteinContent 0.6 g, SodiumContent 70.2 mg, SugarContent 13.5 g

BEST PICKLED PEPPERS RECIPE - HOW TO MAKE PICKLED PEPPERS

Best Pickled Peppers Recipe - How To Make Pickled Peppers image

This pickled pepper recipe is awesome because it is versatile! You can use any type of pepper, from sweet bells to spicy, fruity habaneros.

Provided by Justin Sullivan

Categories snack

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2-3 cups

Number Of Ingredients 7

Ingredients

3/4 c. distilled white vinegar
1 1/2 tbsp. kosher salt
1 1/2 tbsp. sugar
3 garlic cloves, crushed and peeled
2 tsp. mustard seeds
2 tsp. fennel seeds
2 c. sliced peppers, such as jalapeño, banana or fresnos (approx. 6oz)

Steps:

In a small saucepan combine vinegar, salt, sugar, garlic, mustard seed, fennel seed and 1 cup water. Stir to dissolve the salt and sugar then cover and bring to a boil. Remove from the heat and let steep and cool completely. Place the peppers in a jar or other airtight container and pour the brine over top. Seal the jar and give the peppers a good shake to distribute the liquid and aromatics. Refrigerate at least 4 hours and up to a week.

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Have Jar lids and rings in hot, simmer water in a pot on stove. Use a canning tool that has a little round magnet in the end to pick up flats and rings. Adjust to firm tightness on each jar. A popping noise will mean they have sealed. I usually place a towel over hot jars to hold in the heat, they will seal easier. I always make mine in quart jars. Store 5-6 weeks before opening.

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Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.—Ball brand and Kerr brand home canning products
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Reviews 5
Total Time 45 minutes
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Calories 9 calories per serving

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In a small saucepan combine vinegar, salt, sugar, garlic, mustard seed, fennel seed and 1 cup water. Stir to dissolve the salt and sugar then cover and bring to a boil. Remove from the heat and let steep and cool completely. Place the peppers in a jar or other airtight container and pour the brine over top. Seal the jar and give the peppers a good shake to distribute the liquid and aromatics. Refrigerate at least 4 hours and up to a week.

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