Quick Pickled Peppers
- 20 min
- Serves 4
- 9 ingredients
15 minutes to prep, 5 to cook. These quick pickled peppers are tangy and crunchy, perfect for adding a zing to sandwiches, salads, or cheese boards. The simple vinegar brine with garlic, mustard, and spices infuses the peppers with bright flavor, and they improve with age. A fast, no‑canning method that yields delicious refrigerator pickles in just a couple of days.
Free. No account needed.
Method
Wear gloves, carefully stem and optionally seed the peppers, then slice them into 1/4-inch rounds and pack them into a clean, sterilized 32‑oz wide‑mouth jar.
In a small saucepan combine white vinegar, water, sugar, kosher salt, smashed garlic, mustard seeds, celery seeds, and black peppercorns; bring to a boil, stirring occasionally until the sugar and salt dissolve.
Remove the brine from heat and carefully pour the hot liquid over the packed peppers, using the back of a spoon to press the peppers down and release air bubbles.
Place the lid on the jar, screw on the ring until tight, and let the jar cool to room temperature.
Store the pickles in the refrigerator; wait at least 2 days for flavors to develop. They keep for up to 2 months refrigerated.
Tips while you cook
- Press peppers to release air
- After adding the hot brine, use the back of a spoon to press the peppers down and release any trapped air bubbles.
- Cool before refrigerating
- Allow the jar to reach room temperature with the lid on before placing it in the refrigerator.
- Allow flavor development
- Store the pickles in the fridge and wait at least 2 days before using for optimal flavor.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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