Quick Hot Pickled Peppers Recipe

Name: Quick Hot Pickled Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 ounces mini bell peppers; 4 ounces hot chile peppers; 3/4 cup apple cider vinegar; 1/4 cup sherry vinegar; 2 teaspoons kosher salt; 1 tablespoon dark brown sugar; 2 sprigs fresh oregano; 1 bay leaf, preferably fresh; 3 garlic cloves, smashed; 1/4 cup extra-virgin olive oil; 1 tablespoon black peppercorns

Servings: persons

4 ounces mini bell peppers
4 ounces hot chile peppers
3/4 cup apple cider vinegar
1/4 cup sherry vinegar
2 teaspoons kosher salt
1 tablespoon dark brown sugar
2 sprigs fresh oregano
1 bay leaf, preferably fresh
3 garlic cloves, smashed
1/4 cup extra-virgin olive oil
1 tablespoon black peppercorns

1
Keeping the hot and sweet peppers separate, chop off the stems then cut each of the peppers in half lengthwise, and then in half again to quarter each of them. Set aside.
2
In a saucepan over medium heat, combine the vinegars, salt, sugar, oregano, bay leaf, garlic, olive oil, peppercorns, and hot peppers. Bring to a simmer.
3
As soon as the mixture comes to a simmer, add the bell pepper slices. Simmer for 15 minutes, or until the peppers look swollen and translucent.
4
Remove from heat, and allow the mixture to cool in the saucepan. Transfer the peppers to a container using a slotted spoon, then pour the liquid over the top. Store in an airtight container the refrigerator for up to 1 month.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces mini bell peppers, 4 ounces hot chile peppers, 3/4 cup apple cider vinegar, 1/4 cup sherry vinegar, and more.

Yes, Quick Hot Pickled Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Hot Pickled Peppers

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