Quick Pickled Peppers are super easy to do, and so much fresher, and well as less expensive than buying them at the store.
Peppers are easy to grow and they are an amazingly great addition to any garden. We like to grow new varieties each year, as well as our familiar favourites. There are many varieties of peppers, in various levels of heat, colours, and sizes. In fact, according to Wikipedia, there are 50,000 pepper varieties!
Obviously, we’ll never get around to trying them all, but we can have fun trying, right? This year we grew shishito peppers, which I shared with these Grilled Sesame Shishito Peppers, as well as Hungarian wax peppers, and a unique little pepper called a Mad Hatter, alongside the usual bell, banana, and jalapeno peppers
What’s a Quick Pickle?
Quick Pickles, also called refrigerator pickles, are simply any vegetable that is packed in a vinegar brine and stored in the fridge. Unlike fermented pickles, they don’t require canning, and you can quick pickle just a single jar or two.
Besides peppers, you can quick pickle any vegetable. Try carrots, cucumbers, of course, green beans, asparagus, or check out this recipe for Quick Pickled Red Cabbage. And don’t stop at veggies. If you can think outside of the pickle jar, you will just love these Pickled Balsamic Cherries
What’s in The Pickle Brine?
You can really have a lot of fun with quick pickle brines when it comes to flavours. Vinegar is always the base for the brine. Here is a list of possibilities that you can do with quick pickle brine.
- Apple cider vinegar
- White wine vinegar
- Rice vinegar
- Whole Peppercorns
- Mustard Seeds
- Coriander seeds
- Red Pepper Flakes
Quick Pickle Additions
How to Use Quick Pickled Peppers
Pickled Peppers are great for topping burgers, hot dogs, tacos, and sandwiches. They are a nice addition to a charcuterie board and can be added to cocktails, like this Caesar Cocktail for a unique and tasty garnish. You can add them to omelettes, and salads. And, speaking of salads, try using some of that pepper-infused pickling brine to make a vinaigrette. The possible uses for Quick Pickled Peppers are endless.
Quick Pickled Peppers
- pint jars
- 1 lb peppers sliced
- 2 cups white vinegar
- 2 cups rice vinegar
- 2 tbsp sugar
- 2 garlic cloves minced
- 2 tbsp mustard seed
- 2 tbsp celery seed
- Pack peppers in two clean pint jars
- Add one minced garlic clove to each jar
- In a saucepan, bring vinegar, sugar, mustard and celery seeds to a boil.
- Stir until sugar is dissolved
- Remove from heat and pour hot brine over peppers, dividing evenly between jars.
- Put lids on jars and allow them to cool.
- Store in the fridge for at least a couple of days before enjoying.