📝 About This Recipe
Transform humble garden peppers into a vibrant, crunchy, and electrified condiment that brightens any plate. This recipe balances a sharp vinegar punch with a delicate sweetness and aromatic spices, creating a versatile side that bridges the gap between Mediterranean and American deli traditions. Whether you use spicy jalapeños or sweet minis, these peppers offer a refreshing acidity that cuts through rich meats and cheeses beautifully.
🥗 Ingredients
The Pepper Base
- 1 pound Mixed Peppers (combination of jalapeños, mini sweets, and serranos; sliced into 1/4-inch rings)
- 4 pieces Garlic Cloves (smashed and peeled)
- 1 medium Shallot (thinly sliced into rings)
The Brine
- 1 cup White Vinegar (5% acidity)
- 1 cup Apple Cider Vinegar (for a fruity depth)
- 1 cup Water (filtered is best)
- 1/4 cup Granulated Sugar (adjust slightly for more or less sweetness)
- 2 tablespoons Sea Salt (non-iodized to keep brine clear)
Aromatics and Spices
- 1 teaspoon Mustard Seeds (yellow or brown)
- 1/2 teaspoon Coriander Seeds (lightly cracked)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Dried Oregano (Mexican or Mediterranean)
- 2 pieces Bay Leaves (fresh or dried)
- 1/2 teaspoon Red Pepper Flakes (optional, for extra heat)
👨🍳 Instructions
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1
Begin by thoroughly washing your peppers under cold water. Pat them completely dry to ensure no excess water dilutes your brine.
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2
Slice the peppers into uniform 1/4-inch rings. If you prefer a milder pickle, remove the seeds and white pith from the larger peppers; for heat, leave them intact.
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3
Prepare two clean, pint-sized glass jars. Divide the smashed garlic cloves, sliced shallots, and bay leaves evenly between the two jars.
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4
Pack the sliced pepper rings tightly into the jars, leaving about 1/2 inch of headspace at the top. Don't be afraid to press them down gently.
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5
In a medium non-reactive stainless steel saucepan, combine the white vinegar, apple cider vinegar, water, sugar, and sea salt.
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6
Add the mustard seeds, coriander seeds, peppercorns, and dried oregano to the liquid mixture.
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7
Place the saucepan over medium-high heat and bring the brine to a rolling boil, stirring occasionally to ensure the sugar and salt are fully dissolved.
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8
Once boiling, reduce the heat and simmer for 2 minutes to allow the spices to bloom and infuse the liquid.
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9
Carefully pour the hot brine over the peppers in the jars, ensuring all peppers are completely submerged and leaving 1/2 inch of space from the rim.
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10
Gently tap the jars on the counter or use a clean skewer to remove any trapped air bubbles between the pepper slices.
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11
Wipe the rims of the jars with a clean, damp cloth and seal tightly with lids.
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12
Allow the jars to cool to room temperature on the counter for about 1-2 hours.
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13
Transfer the jars to the refrigerator. While they can be eaten after 2 hours, the flavor is significantly better after 24-48 hours of curing.
💡 Chef's Tips
For the crunchiest peppers, add a small grape leaf or a pinch of pickle crisp (calcium chloride) to each jar. Always use non-iodized salt (like kosher or sea salt) to prevent the brine from becoming cloudy or developing an off-flavor. If you find the vinegar too sharp, you can increase the sugar by one tablespoon to mellow the acidity. Wear gloves when slicing hot peppers like serranos or habaneros to avoid 'chili burn' on your skin. These quick-pickles are not shelf-stable; keep them refrigerated and consume within 3-4 weeks for best quality.
🍽️ Serving Suggestions
Top your favorite grilled burgers or hot dogs for a bright, acidic crunch. Dice them finely and fold into a classic potato salad or deviled egg filling. Serve alongside a rich charcuterie board with sharp cheddar and salty prosciutto. Layer them into a toasted Italian sub or a turkey club sandwich for extra zing. Pair with a crisp Pilsner or a spicy Margarita to complement the vinegar and heat.