Pickled Peppers

These pickled chile peppers are super easy to make and they add a lovely punch of flavor and a slight crunch to so many dishes — use them to garnish your favorite bowls and pasta or use them as a topping for pizza and sandwiches. You’ll let them sit at room temperature for two days to develop their tangy, bright flavor before storing them in the fridge.

Makes 1 cups | Active Time: 20 minutes | Total Time: 48 hours

5.0 out of 5 (14 votes)

Makes 1 cups | Active Time: 20 minutes | Total Time: 48 hours

3 garlic cloves, smashed
2 tbsp fine sea salt
1/4 cup white wine vinegar
2 cups HOT water
15 serrano or jalapeños peppers (approx 1 1/2 to 2 cups), thinly sliced into rings

To start, place the garlic, salt, vinegar, and hot water into a 1-qt glass jar (or non-reactive container). Cover the jar with the lid and then shake it to dissolve the salt.

Next, add the sliced peppers to the jar and gently mix to combine the ingredients. Cover the jar with a lid and let sit at room temperature for 48 hours before using them. Once ready, store in the refrigerator.

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Pickled Peppers

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