Hot Pickled Peppers
A spicy, tangy pickled pepper mix featuring green and red peppers with garlic and dill seed, perfect for adding heat and flavor to sandwiches, salads, or snacks.
Ingredients
Instructions
- Cut the green bell peppers into thin strips and pack into pint jars.
- Add one red pepper, one clove garlic, and one teaspoon dill seed to each jar.
- Combine salt, vinegar, and water; bring to a boil.
- Pour the boiling mixture over the peppers in the jars.
- Seal the jars tightly.
- Let stand for a few weeks before serving to allow flavors to develop.
Tips & Substitutions
For a spicier kick, consider adding more hot red peppers or even some jalapeños. If you can't find dill seed, dill weed can be a substitute, but adjust the quantity as it's more potent. Ensure your jars are sterilized to prevent spoilage. This recipe is a great way to use up an excess of peppers from your garden or local market.
Serving Suggestions
These hot pickled peppers are perfect as a tangy snack or appetizer, and they pair beautifully with sandwiches or burgers. Add them to salads for an extra kick or serve alongside cheese and crackers. They also complement dishes like Chili(For A Group) or can be used as a zesty topping for tacos.
Storage & Reheating
Store the sealed jars in a cool, dark place. Once opened, refrigerate the pickled peppers and consume within a few weeks for the best flavor. If you want to enjoy them warm, simply heat in a pan before serving, but be cautious not to overcook them as they can lose their crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Pickled Peppers contains roughly 1031 calories, with 18g protein, 153g carbohydrates, and 30g fat. It is an excellent source of iron (51% of the Daily Value) and protein (35% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do the pickled peppers need to sit before they are ready to eat?
The pickled peppers should ideally sit for at least two weeks to develop their full flavor. However, you can start tasting them after a week. The longer they sit, the more intense the pickling flavor will become.
Can I use different types of peppers for this recipe?
Absolutely! Feel free to experiment with other varieties of peppers, such as banana peppers or poblano peppers, for different flavor profiles. Just keep in mind that the heat level might vary depending on the type of peppers you choose.
Is it necessary to use fresh garlic for this recipe?
Using fresh garlic is recommended for the best flavor, but you can substitute with garlic powder if necessary. If using garlic powder, start with about half a teaspoon per jar, as it is more concentrated than fresh garlic.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).