Homemade quick pickled hot peppers
5
- Makes2 cups
Homemade pickled peppers (Back: Pickled banana peppers, jalapeno peppers and red chili peppers. Front: Pickled scotch bonnet peppers). Photo, Roberto Caruso.
Toss them on burgers, mix them into dips or snack on them right out of the jar. These easy hot pickles pack a powerful punch.
Ingredients
1 cup white vinegar
1/4 cup water
1 tbsp granulated sugar
1 tsp salt
garlic powder
jalapenos, sliced in half lengthwise
Instructions
BOIL vinegar with water, sugar, salt and garlic powder in a small saucepan until sugar dissolves.
PACK jalapenos into a clean 2-cup glass jar. Ladle hot vinegar mixture over the peppers until liquid reaches 1/2 in. below rim of jar. Wipe rim with a clean towel and secure lid on jar. Let stand at room temperature overnight. Use right away or refrigerate up to 1 month.
Nutrition (per tbsp)
Calories 3, Carbohydrates 1g, Sodium 30mg.
Three variations
Pickled red chilies: Instead of jalapeno peppers, use 200 g red chili peppers. Add 3 shallots, cut in half, to jar along with chilies. Continue with recipe.
Pickled banana peppers: Instead of jalapeno peppers, use 225 g banana peppers. Add 1 tbsp pickling spice to boiled vinegar mixture. Continue with recipe.
Pickled scotch bonnets: Instead of jalapeno peppers, use 140 g Scotch bonnets. Add 4 bay leaves to jar along with peppers. Continue with recipe.