Spicy Pickled Peppers

While we’re enjoying September’s fine harvest of assorted spicy peppers, why not preserve a few to enjoy when the season is over?

Honestly, my standard method for preserving peppers (of any kind) is to slice or chop them, pile them into a freezer bag, and put them in the freezer.  But you don’t need a recipe for that, do you?

You don’t need much of a recipe for this, either, but I always like to pickle a jar or two of mildly spicy peppers to enjoy in the fall.  This a a quick refrigerator pickle, which takes little time beyond slicing the peppers and simmering a simple brine for five minutes.  The investment will pay off many times over, since it only takes a few of these pickled pepper rings to spice up any meal.Spicy Pickled Peppers: Wear food-safe gloves or a plastic bag to protect your hands as you slice up two cups of mildly spicy pepper rings.  Pack them into a pint jar.  Sprinkle 1/2 tsp. dried dill over the peppers and wedge a halved garlic clove down into the jar.  In a small nonreactive pan, combine 3/4 c. water, 3/4 c. white vinegar, 1 Tbsp. salt, 1 Tbsp. sugar, and 1/4 tsp. peppercorns.   Bring to a boil, then reduce heat and simmer 5 minutes.  Pour brine over peppers to cover, then cap the jar with a clean lid and transfer to the refrigerator.  Allow the peppers at least a few days to pickle before starting to eat them.

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13 thoughts on “Spicy Pickled Peppers

  1. Allison

    Where was this idea a few weeks ago when I had too many spicy CSA peppers?! I’m saving this one for next year (or even sooner… for my next farmer’s market visit)!

    Reply
  2. Pingback: Pickiling spices | Monaschilling

  3. Pingback: Last Glimpses Of The Summer Harvest | Lil' Suburban Homestead

  4. Pingback: Pickled Peppers « pattytmitchell

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