How To Make Quick Pickled Peppers
A spicy and tangy taste surrounds these pickled peppers which are superb with grilled dishes. The apple cider vinegar adds a little sweetness to it as well.
Serves:
Ingredients
- ½lbjalapeños
- 1red bell pepper
- 1cupapple cider vinegar,or white wine vinegar or distilled white vinegar
- 1cupwater
- 2tbsphoney,or sugar of choice
- 2clovesgarlic,peeled and smashed
- 1tspsalt
Instructions
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Slice the pickles thin with a mandoline or chef’s knife. Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.
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Combine the prepared peppers and smashed garlic in a 28-ounce glass jar. In a small saucepan, combine the vinegar, water, honey, and salt.
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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.
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Use a butter knife to pock down the peppers so they all fit and there are no hidden air pockets.
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Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles.
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Use as desired and enjoy.
Recipe Notes
- 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.
- Choose larger jalapeños for less spicy pickles.
- Wear gloves to prevent your fingers from feeling burned.
Nutrition
- Calories: 144.74kcal
- Fat: 0.61g
- Saturated Fat: 0.12g
- Monounsaturated Fat: 0.04g
- Polyunsaturated Fat: 0.18g
- Carbohydrates: 30.37g
- Fiber: 4.53g
- Sugar: 24.92g
- Protein: 1.87g
- Sodium: 1011.35mg
- Calcium: 37.00mg
- Potassium: 517.16mg
- Iron: 0.93mg
- Vitamin A: 154.65µg
- Vitamin C: 211.51mg
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