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Colorful homemade pickled peppers with vinegar and spices in jars.

Hot Pickled Peppers

A quick and easy recipe for tangy, spicy pickled peppers that brighten up any meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Condiment, Snack
Cuisine: American, Mexican
Calories: 5
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh hot peppers, sliced into rings (jalapenos, serranos, or a mix) Choose fresh, firm peppers.
  • 2 cups white vinegar (or half white vinegar and half apple cider vinegar) Adjust according to taste.
  • 2 cups water
  • 2 tablespoons kosher salt
  • 1 to 2 tablespoons sugar (optional) 1 tablespoon is recommended.
  • 2 to 4 cloves garlic, lightly smashed
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds (optional) Adds a nice deli vibe.
  • 1 leaf bay leaf (optional)

Method
 

Preparation
  1. Wash your peppers and slice them. Remove seeds for less heat, or leave them for a spicier flavor.
  2. Pack the sliced peppers into clean jars along with garlic and any optional spices.
Brine Preparation
  1. In a pot, heat vinegar, water, salt, and sugar just until the salt dissolves, without boiling.
  2. Carefully pour the hot brine over the peppers until they are fully covered.
Cooling and Storing
  1. Let the jars cool, then close them and refrigerate.
  2. They are good after a few hours, but taste better after 24 to 48 hours.

Notes

Slice peppers evenly for uniform pickling. Wear gloves if handling hot peppers. Wait one day before tasting to let flavors settle.