Homemade quick pickled hot peppers

3

Makes

2 cups

Homemade quick pickled hot peppers

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
  • 1 g,
  • Sodium
  • 30 mg.

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.

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