In case you're not a fan yet, try these pickled pepper recipes and you won't be able to survive without a jar in your kitchen! Pickled peppers are will kick up the flavors of your hot dogs, sandwiches, salads, and even pasta dishes or stews. And the great thing is, you can make your very own right at home - meaning, you can infuse it with all your favorite spices and herbs.
Easy Peasy Fridge Pickled Jalapeño Peppers (Peas & Crayons)
This Easy Peasy Fridge Pickled Japapeno Peppers recipe from Peas & Crayons might just be the most basic pickled peppers you can come across with. It's basically just japaleño peppers in pickling vinegar. The pickling vinegar is flavored with garlic and oregeno, but you can also use other herbs you like such as dill or bay leaves.
"Skip the store and make your own pickled peppers at home. These easy peasy Fridge Pickled Jalapeño Peppers are quick and delicious!"
- 2-3 cups sliced jalapeños (see below)
- 3/4 cup white vinegar
- 3/4 cup water
- 1/2 TBSP sea salt
- 2 cloves of garlic, peeled + minced
- 1/2 tsp dried oregano
- optional 1-2 TBSP sugar (if less spicy peppers are desired)
Easy Pickled Peppers Recipe (She Wears Many Hats)
Making a batch of this Easy Pickled Peppers Recipe from She Wears Many Hats will make you feel like a culinary genius! This is basically sweet peppers, onions and olives swimming in a citrusy dressing made from olive oil, vinegar, lemon juice and orange juice. It's a bright and flavorful burst of flavor you can add to any dish!
"These Easy Pickled Peppers are a colorful and tasty addition to sandwiches, wraps, tossed salads and pasta dishes."
- 8 ounces mini sweet peppers
- 1/3 cup thinly sliced onion (about 1/2 of a small onion)
- 3 garlic cloves
- 1/2 cup pitted kalamata olives
- 1/4 cup extra virgin olive oil
- 1 cup white vinegar
- 1/2 teaspoon kosher salt
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
Pickled Peppers (Saving Dessert)
This Pickled Peppers recipe from Saving Dessert looks like a colorful jar of confetti and tastes just as exciting! The recipe calls for a mix of sweet and hot peppers. The fantastic thing about this recipe is that it lets you control the spice level of your pickled peppers. Add in more hot peppers than sweet peppers if you're a certified chili-head!
"I don’t eat hot dogs much anymore, unless I’m at a baseball game, but these would be great on a dog, hamburger, salad or any sandwich!"
- 14 ounces assorted hot and sweet peppers, sliced (such as sweet mini bell and jalapenos)
- 2 cups white wine vinegar
- 3/4 cup white vinegar
- 1/2 large white onion, thinly sliced
- 2 garlic cloves, crushed
- 1-1/2 tablespoons kosher salt
- 1-1/2 tablespoons granulated sugar
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon dill seeds
- 2 bay leaves
Ludy's Kitchen Cooking Tip:
To make sure that your pickled peppers won't spoil easily, use fresh peppers at the peak of their ripeness.