If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Pickled peppers of any type are a welcomed addition to many a meal. They add a briny, spicy pop of flavor to sandwiches, pizza toppings, salads, and even snacks. I just love them. If you’re like me, you wind up with a huge number of chili peppers harvesting at the same time, and pickling is an ideal way to keep them. I freeze a lot of them, make lots of sauces and hot sauces, cook them into stews, dehydrate them, so much more, but pickled peppers is certainly a favorite for their versatility. Let’s talk about how to pickle peppers, shall we? Bring to a boil a pot of water and boil them on the stove for a half hour, or throw them in the dishwasher for a cycle or two. Simple Brine. The basic steps for making pickled peppers include chopping your peppers, then bringing a seasoned brine solution to a boil. The brine consists of vinegar and salt. Typical pickling spices include salt and sugar, Pepper Flakes, All Spice, Bay leaf, Cardamom, Cinnamon, Cloves, Coriander, Garlic, Ginger, Mustard seeds, Peppercorns, and more. See my Pickling Spices for Pickled Peppers page. Wait a Week. Let the peppers sit a few weeks before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait to let the flavors develop. If you can’t wait, wait at least 24 hours, then enjoy them. You can store them in your pantry or in a cool, dark place, though you will need to process them in a hot water bath to make them shelf stable. They can last for years this way. However, once you open them, they will need to be refrigerated. Pickled jalapenos, anyone? Yeah! Jalapenos are crazy popular any time of year. This truly is a quick and easy recipe. Learn more about pickling peppers here. NOTE: This post was updated on 9/15/23 to include new photos and information. It was originally published on 10/17/15.
