Pickled Cherry Peppers Recipe

Quick Pickled Peppers

Learn how to make homemade, spicy and sweet, gourmet jalapeño and bell pepper pickles! It’s super easy and the pickles will keep in the refrigerator for months.

Prep: 20min

Total: 25min

Yield: 1

Servings: 2 tbsp

Nutrition Facts : servingSize 2 tbsp, calories 18 calories, Sugar 3.1 g, Sodium 147.5 mg, Fat 0.1 g, Saturated Fat 0 g, Trans Fat 0 g, Carbohydrate 3.7 g, Fiber 0.5 g, Protein 0.2 g, Cholesterol 0 mg

Ingredients:

  • 1/2 pound jalapeños (choose larger jalapeños for less spicy pickles)
  • 1 red bell pepper
  • 1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
  • 1 cup water
  • 2 tablespoons honey or sugar of choice
  • 2 cloves garlic, peeled and smashed
  • 1 teaspoon salt

Instruction:

  1. First, prepare your peppers: Wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing (this is a lot of work, so I just pulled out the larger membranes from my sliced pickles). Slice the pickles thin with a mandoline or chef’s knife. If you’re still concerned about the spice level of the pickles, run the sliced jalapeños under running water in a colander to try to knock off any remaining seeds. (Beware, those pepper fumes made me cough.) Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.
  2. Combine the prepared peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to pock down the peppers so they all fit and there aren’t any hidden air pockets.
  3. Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled (just sample one every now and then to find out!). They are best when relatively fresh, but keep well for at least a month.

Pickled Peppers

Attractive when mixed colours are placed in jars. I have made these for several years taken from the All about Pickling Book.

Prep: 12h

Total: 12h25min

Yield: 8 pints

Servings:

Nutrition Facts : calories 167.3, Fat 0.9, Saturated Fat 0.2, Cholesterol 0, Sodium 21254, Carbohydrate 27.7, Fiber 6.1, Sugar 20.3, Protein 3

Ingredients:

  • 4 quarts green peppers or 4 quarts yellow peppers
  • 1 1/2 cups salt
  • 2 garlic cloves
  • 2 tablespoons prepared horseradish
  • 10 cups white vinegar
  • 2 cups water
  • 1/4 cup sugar

Instruction:

  1. Cut 2 small slits in each pepper (wear gloves).
  2. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18 hours. Drain and Rinse thoroughly.
  3. Combine remaining ingredients simmer 15 minutes. Remove garlic.
  4. Pack peppers into hot sterilized jars. Seal and process pints 10 minutes in boiling water bath. Makes 8 pints.

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