Pickled Whole Hot Peppers
A fiery, tangy pickled pepper preserve that packs bright heat and zesty vinegar, perfect for bold salsas, spicy sandwiches, or a zesty salad topper.
Ingredients
Instructions
- Wash peppers.
- Cut 2 to 4 small slits in each hot pepper and blanch in boiling water for 3 minutes.
- Immediately cool peppers in ice water and drain well.
- Lightly flatten hot peppers with a wooden spoon.
- In a 3-quart saucepan, combine vinegar, water, sugar, and pickling salt.
- Bring the mixture to a boil over medium-high heat and boil for 5 minutes.
- Place one clove of garlic in each pint jar.
- Firmly pack peppers into jars, leaving 1/2‑inch headspace.
- Pour the hot vinegar mixture over the peppers, leaving 1/2‑inch headspace.
- Run a non‑metallic utensil around the inside of each jar to remove trapped air bubbles.
- Wipe jar tops and threads clean.
- Place hot lids on jars and screw bands on firmly.
- Process jars in a boiling water canner for 10 minutes.
Tips & Substitutions
To enhance the flavor of your pickled peppers, consider adding spices like mustard seeds, coriander, or dill to the brine. If you prefer a sweeter pickle, increase the sugar slightly. For a milder version, use fewer hot peppers or mix in some bell peppers. Ensure to use gloves when handling hot peppers to avoid skin irritation.
Serving Suggestions
These pickled whole hot peppers add a spicy kick to sandwiches, burgers, and tacos. They can be served alongside charcuterie boards or used to spice up salads like Jell-O Mold. For a delicious pairing, try them with Boston Baked Beans(As They Should Be) for a flavorful contrast.
Storage & Reheating
Store the pickled peppers in a cool, dark place for up to a year. Once opened, keep them in the refrigerator, where they can last for several months. To serve, simply take out the desired amount and enjoy straight from the jar or as a topping for dishes like Caesar Bean Salad.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Whole Hot Peppers contains roughly 531 calories, with 12g protein, 106g carbohydrates, and 11g fat. It is an excellent source of vitamin C (138% of the Daily Value), dietary fiber (59% of the Daily Value), and protein (24% of the Daily Value), and a good source of potassium. It also contributes 17g of dietary fiber toward your daily target.
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
Can I use different types of peppers for this recipe?
Yes, you can use a variety of hot peppers including jalapeños, serranos, or even milder peppers if you prefer less heat. Just remember to adjust the cooking time based on the size and type of pepper used.
How long do the pickled peppers need to sit before they’re ready to eat?
For the best flavor, let the pickled peppers sit for at least 1 week before consuming. This allows the flavors to meld and develop, but they can be enjoyed sooner if you're in a hurry.
Can I reuse the pickling brine for another batch of peppers?
While you can reuse the brine, it’s best to use it only once. The flavor may diminish with each use, and any residual bacteria or particles can affect the safety and quality of the next batch.
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).