Pickled Cherry Peppers Recipe
This Pickled Cherry Peppers recipe offers a perfect balance of tangy, sweet, and spicy flavors. Made with simple ingredients like fresh cherry peppers, vinegar, garlic, and spices, it’s an easy way to add a flavorful punch to your meals. Just pack the peppers in jars, pour over the brine, refrigerate for 2-3 days, and enjoy them on sandwiches, salads, or as a snack. They’ll last up to 2-3 months in the fridge.
Equipment
- Mason Jars
- Large pot
- Funnel
- Tongs or Jar Lifter
- Clean Kitchen Towel
Ingredients
- 1 pound fresh cherry peppers red or green, stems intact but trimmed
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt or pickling salt
- 4 garlic cloves peeled and lightly smashed
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds optional
- 1 teaspoon dried oregano or Italian seasoning
- 2 bay leaves
- Fresh herbs such as parsley or basil, optional for extra flavor
Instructions
- Prepare the Peppers: Wash the cherry peppers and trim the stems. Poke a few small holes in each pepper.
- Make the Brine: In a large pot, combine vinegar, water, sugar, and salt. Bring to a simmer, stirring until sugar and salt dissolve.
- Add Spices: Add garlic, peppercorns, mustard seeds, oregano, and bay leaves to the brine. Simmer for 5 minutes.
- Pack the Jars: Sterilize your jars. Pack the peppers into jars, adding fresh herbs if using.
- Pour the Brine: Pour the hot brine over the peppers, leaving about ½ inch of space at the top.
- Seal & Store: Seal the jars tightly. Let cool, then refrigerate for at least 2-3 days before eating.
- Serve & Enjoy: Enjoy your pickled cherry peppers as a topping, in salads, or as a snack!
Video
Notes
- The pickling process takes about 2-3 days for the flavors to develop, but the longer they sit, the more flavorful they become.
- Feel free to adjust the sweetness or spice level by adding more sugar or hot peppers.
- Store in the refrigerator for up to 2-3 months for the best freshness.