Description
These pickled peppers don’t require a canning process, just soak for 24 hours and they are ready to eat. Spice up your eggs, sandwiches, salads, and more.
Ingredients
Units
Scale
- 4 cups assorted peppers, such as jalapeno, Serrano, Fresno, banana peppers, Anaheim, and mini sweet bell peppers
- 1 carrot, sliced
- 1/2 onion, sliced
- 1 1/2 cups white wine vinegar
- 3 cloves garlic, sliced
- 2 tablespoons salt
- 1 tablespoons peppercorns (optional)
- 2 tablespoons sugar
Instructions
- Cut the peppers into rounds. How many hot peppers you use determines how spicy the batch will be.
- Place the peppers, carrot, and onion into a quart-sized canning jar.
- In a small saucepan combine the vinegar, garlic, salt, peppercorns, and sugar. Allow the mixture to come to a boil and reduce to a simmer. Allow to simmer for 5 minutes. Remove from heat and pour the vinegar mixture into the jar with the peppers.
- Place the lid on the jar and allow it to cool before putting it into the refrigerator. Allow to sit for at least 24 hours before you eat the peppers. Store them in the refrigerator for up to a month.
Notes
When working with spicy peppers make sure to either wear gloves or not touch your eyes for 12 hours. The capsicum (what makes the pepper spicy) from the pepper doesn’t wash off your hands right away.
Adapted From: Bon Appetit
