Quick Pickled Peppers
These tangy and slightly sweet pickled jalapeños and red bell peppers are a delightful treat to have on hand. With a perfect balance of flavors from the apple cider vinegar, honey, and garlic, these pickles are bursting with a zesty kick. Adjust the spice level to your liking by removing the jalapeño membranes and seeds before slicing. Enjoy them straight from the refrigerator or use them to add a pop of flavor to your favorite dishes.
— Constant Cookbook
Ingredients
- ½ pound jalapeños (choose larger jalapeños for less spicy pickles)
- 1 red bell pepper
- 1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
- 1 cup water
- 2 tablespoons honey or sugar of choice
- 2 cloves garlic, peeled and smashed
- 1 teaspoon salt
Instructions
- First, prepare your peppers: Wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing (this is a lot of work, so I just pulled out the larger membranes from my sliced pickles). Slice the pickles thin with a mandoline or chef’s knife. If you’re still concerned about the spice level of the pickles, run the sliced jalapeños under running water in a colander to try to knock off any remaining seeds. (Beware, those pepper fumes made me cough.) Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.
- Combine the prepared peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. 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. Use a butter knife to pock down the peppers so they all fit and there aren’t any hidden air pockets.
- Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. 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 (just sample one every now and then to find out!). They are best when relatively fresh, but keep well for at least a month.
Cook Time
5M
Prep Time
PT20M
Yield
½ pound pickled peppers
Nutrition
- Serving Size: 2 tbsp
- Calories: 18 calories
- Sugar Content: 3.1 g
- Sodium Content: 147.5 mg
- Fat Content: 0.1 g
- Saturated Fat Content: 0 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 3.7 g
- Fiber Content: 0.5 g
- Protein Content: 0.2 g
- Cholesterol Content: 0 mg
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