pickled peppers

Sure! Here’s a simple and tasty recipe for Pickled Peppers — great for adding a tangy, spicy kick to sandwiches, salads, or just snacking!

🌶️ Easy Pickled Peppers

Ingredients:

• 1 lb (450 g) fresh peppers (jalapeños, banana peppers, cherry peppers, or mix)

• 1 cup (240 ml) white vinegar (or apple cider vinegar)

• 1 cup (240 ml) water

• 1 tbsp sugar

• 1 tbsp salt

• 2 cloves garlic, smashed

• 1 tsp black peppercorns

• Optional: 1 tsp mustard seeds, 1 bay leaf, red pepper flakes for extra heat

Instructions:

1. Prepare the peppers:
   Wash peppers. Slice into rings or leave whole if small (poke holes if whole). Remove seeds if you want less heat.

2. Make the brine:
   In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat.

3. Pack jars:
   Place garlic, peppercorns, and any optional spices in a clean glass jar. Pack peppers tightly but without crushing.

4. Add brine:
   Pour hot brine over peppers in the jar, covering them completely. Leave about ½ inch space at the top.

5. Seal & cool:
   Seal the jar with a lid and let it cool to room temperature. Refrigerate.

6. Wait:
   For best flavor, let peppers pickle for at least 24 hours before eating. They’ll keep in the fridge for up to 2 months.

Tips:

• Use gloves when handling hot peppers to avoid irritation.

• Add sliced onions or carrots for variety.

• Adjust sugar and vinegar amounts to taste.

• You can do a quick pickle (ready in 24 hrs) or process jars for long-term storage.