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Quick Pickled Peppers

  • Author: Cookie and Kate
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 minutes
  • Yield: 1/2 pound pickled peppers 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 53 reviews

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.

quick pickled peppers recipe

Ingredients

Scale
  • ½ 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

Instructions

  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 poke 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.

Notes

Recipe adapted from my quick-pickled radishes.

Make it vegan: Substitute maple syrup, agave nectar or sugar for the honey.

Can I can it? No. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Please do not attempt! Follow a recipe specifically designed for canning instead.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Find it online: https://sooka.info/quick-pickled-peppers-recipe/%3C/a%3E%3C/p%3E