Quick-Pickled Peppers
A combination of sweet Italian peppers & spicy jalapenos along with onion, garlic, and spices in a tangy brine. The perfect condiment for sandwiches, tacos, burgers, or salads, and they are so easy to make!Â
My husband and I went to our local Farmer’s Market recently, and I picked up some cool-looking Jimmy Nardello Italian sweet peppers with pickling in mind. I love topping sandwiches with sweet & spicy peppers, so I decided to make my own version instead of buying them. I adapted a recipe from Farm & Larder by using fewer peppercorns & coriander seeds, and I used some Italian sweet peppers, along with some jalapenos for spiciness, and garlic & onion for flavor. The quick-pickled peppers were super easy to make and tasted fantastic. I have a feeling they will disappear quickly!
Quick-Pickled Peppers
Ingredients:
- ¾ cup vinegar
- ¾ cup water
- 1 tbsp kosher salt
- 1 tbsp sugar
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1½ cups sweet Italian peppers, sliced into rings **I used 5 Jimmy Nardello sweet Italian peppers
- ¼ cup jalapeno, sliced into rings **I used 2 jalapenos
- ¼ yellow onion, sliced thinly
- 3Â cloves of garlic, halved
How to Make Quick-Pickled Peppers:
Bring the vinegar, water, salt, sugar, peppercorns, and coriander seeds to a simmer in a non-reactive saucepan over medium-high heat for about 3-5 minutes.
While the brine simmers, stem the peppers, leaving seeds, and cut them into ¼-inch rings.
Stuff them into a clean 16-oz jar along with the onion slices and garlic pieces.
Pour the hot brine over the peppers; seal the jar.
Let cool, then refrigerate for a couple of days before serving. Enjoy.
Ingredients
- ¾ cup vinegar
- ¾ cup water
- 1 tbsp kosher salt
- 1 tbsp sugar
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1½ cups sweet Italian peppers, sliced into rings **I used 5 Jimmy Nardello sweet Italian peppers
- ¼ cup jalapeno, sliced into rings **I used 2 jalapenos
- ¼ yellow onion, sliced thinly
- 3 cloves of garlic, halved
Instructions
- Bring the vinegar, water, salt, sugar, peppercorns, and coriander seeds to a simmer in a non-reactive saucepan over medium-high heat for about 3-5 minutes.
- While the brine simmers, stem the peppers, leaving seeds, and cut them into ¼-inch rings.
- Stuff them into a clean 16-oz jar along with the onion slices and garlic pieces.Â
- Pour the hot brine over the peppers; seal the jar.
- Let cool, then refrigerate for a couple of days before serving. Enjoy.
Could I have some for my grilled burger? They look so fresh!
Quick question: How long can these be stored?
Joanne,
Mine usually get used up within a month, but I think they would stay good for a few months stored in an airtight container in the refrigerator.
-Pam
For others — Farm & Larder says to use Distilled White Vinegar… wasn’t sure whether to use that, apple cider, rice wine… both would probably work, but wanted to use the specified one the first time!