Prep in the summertime and enjoy all year long on all kinds of dishes!
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Have you ever wanted to make your own pickled peppers to avoid added preservatives or too much salt? This homemade pickled peppers recipe isn’t just wholesome. It’s delicious and versatile, too. You can do so much with even just one jar of this, and it can be doubled or even tripled to make many batches that last a while! With such a variety of peppers, there’s a great balance of salty, spicy, and sweet, all nutrient-dense and bursting with flavor.
This jar of juicy goodness is perfect for topping tacos or sandwiches or snacking on plain like regular pickles. If you don’t think something pickled could be so versatile, think again! These peppers are the perfect pick for a snack, lunch, or even breakfast—especially an air fryer omelette. Get creative and play with the possibilities for this dish all year round!
Are Pickled Peppers Healthy?
Generally, pickled foods are pretty healthy, but the store-bought variety is often full of preservatives or excess salt. With this wholesome recipe, you can control the amount and quality of ingredients, so it turns out to be a tasty treat—and a nutritious one. Peppers are full of vitamin C, and the spicier the pepper, the higher its anti-inflammatory properties. While these peppers are pretty to look at and even more gorgeous to taste, they also carry a surprising amount of benefits for physical health.
Bring Out the Best in Your Peppers
To get the most out of your pickled peppers, roast them thoroughly before pickling. This will deepen and mature the flavors in a way that might surprise you, while also creating a more agreeable texture. Before this step, it’s also a good idea to let the peppers marinate in the brine for a day or two before serving. That way, the fresh peppers can soak up all that good flavor and bring it to a state of harmony. The end product is a rainbow of spice and saltiness that you’ll thoroughly enjoy!
INGREDIENTS
- 2 cups mixed peppers (jalapeños, bell peppers, banana peppers), sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed
- 1 teaspoon mustard seeds
INSTRUCTIONS
Boil
Prepare pickling liquid.
Fill
Add peppers to jar.
Pickle
Pour liquid over peppers and cool.
Devour!
FAQs & Tips
This recipe is ideal for long-term storage, and when properly sealed in a jar, pickled peppers will last for months. The key is to make sure the mason jars are properly sealed before boiling them in water for 10 minutes to process them. Afterward, wrap them in a kitchen towel and wait to cool. Once you hear a “pop,” you’ll know it’s sealed.
While the pickling process involves adding an acid (typically vinegar) to a food to produce a salty-sour flavor, fermenting gives food a sour flavor without any added acid. On the other hand, pickling may slightly reduce some heat-sensitive nutrients due to the cooking process involved but still retains a significant amount of the food’s original nutritional value.
While this recipe calls for jalapeños, bell peppers, and banana peppers, you can use a wide array of other colorful options. Some other common varieties are Cubanelle, Hungarian, yellow wax, and sweet cherry. Each has its own flavor and texture, so do some research and find which ones work best for you.
Serving Suggestions
While there are many ways to enjoy the briny brilliance of these peppers, they go exceptionally well on a Margherita Pizza with black olives and mushrooms. Of course, you can add any of your favorite meats or veggies!
These also make a delicious topping for Air Fryer Nachos, a wholesome take on many people’s favorite restaurant appetizer. Basically, if a meal needs some extra spice and everything nice, these peppers are the best choice!
Pickled Peppers
Ingredients
- 2 cups mixed peppers jalapeños, bell peppers, banana peppers, sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cloves garlic smashed
- 1 teaspoon mustard seeds
Instructions
-
Combine vinegar, water, sugar, salt, garlic, and mustard seeds in a saucepan and bring to a boil, stirring until the sugar and salt dissolve.
-
Place the sliced peppers in a clean, heat-proof jar.
-
Pour the hot vinegar mixture over the peppers, ensuring they are completely submerged. Seal the jar and let it cool to room temperature before refrigerating.
Nutrition
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