Sweet and Spicy Pickled Mini Peppers
A quick and easy recipe for pickling peppers!
Don’t you love seeing all those colorful bags of mini peppers in the supermarket? I love buying them but the bag almost always contains way more peppers than I actually need at one time.
Why can’t we purchase them individually? That should be a thing.
Most recently I picked up some peppers for making Vegan Sausage & Cheddar Stuffed Mini Peppers (yum!) but then the unused peppers were left just sitting there in the fridge for days. Today, I decided it was time to use ’em or lose ’em.
Since I’m working on reducing our food waste, I decided to try preserving the peppers using a widely used method for pickling, which is taking a vinegar base and adding salt, sugar, and whatever else you like for flavor then drenching the peppers with it.
I admire those people with the Pinterest-worthy pantries fully stocked with canned vegetables. You know the ones, right? They’re all over Instagram.
Some people even have whole meals preserved in jars! Maybe I’ll get there someday but for now, I’m just happy to not throw out the peppers.
As I was looking around online, I found there are all sorts of things you can add to the vinegar mixture for preserving food. Dill seems to be a popular addition and not just for turning cucumbers into pickles either, which is another thing I want to try soon. Garlic and onions are pretty common, too.
Because these peppers are meant to be spicy, their kick comes from the addition of red pepper flakes. However, I do think a jalapeno or two thrown in would also add some nice heat.
How to eat Sweet and Spicy Pickled Mini Peppers:
Add them to these food favorites:
- pizza
- grilled cheese sandwiches
- hoagie sandwiches
- Blackened Seitan Philly Cheesesteak
- nachos
- veggie dogs
- Greek salad
- Vegan Sloppy Joe Sliders
Or do like my husband does and enjoy them straight out of the jar!
Ingredients Needed for Sweet and Spicy Pickled Mini Peppers:
- 1/2 pound sweet mini peppers
- 1 1/2 cups white wine vinegar
- 1/4 cup water
- 1 1/2 teaspoons white sugar
- 2 teaspoons sea salt
- 1/2 teaspoon crushed red pepper flakes
Add all of the sliced mini peppers to an 8-ounce jar.
Into a small-size saucepan over medium-high heat, add white wine vinegar, water, sugar, sea salt, and crushed red pepper flakes. Bring just to a boil then remove from heat.
Pour the vinegar mixture into the jar with the sliced peppers.
Seal the jars with a lid or plastic wrap, and let cool to room temperature.
Refrigerate for at least 24 hours before serving.
Note: 24 hours should be treated as a minimum suggested time to wait before serving the pickled peppers. Ideally, allow 2-3 weeks for the flavors to fully develop.
Cheers!
Ingredients
- 1/2 pound sweet mini peppers
- 1 1/2 cups white wine vinegar
- 1/4 cup water
- 1 1/2 teaspoons white sugar
- 2 teaspoons sea salt
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Add all of the sliced mini peppers to an 8-ounce jar.
- Into a small-size saucepan over medium-high heat, add white wine vinegar, water, sugar, sea salt, and crushed red pepper flakes. Bring just to a boil then remove from heat.
- Pour the vinegar mixture into the jar with the sliced peppers.
- Seal the jars with a lid or plastic wrap, and let cool to room temperature.
- Refrigerate for at least 24 hours before serving.
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