Pickled Peppers Or Chiles

These pickled peppers offer a vibrant crunch and a bright, acidic kick that elevates any dish. Whether you prefer the sweet mildness of red bell peppers or the spicy zest of green chiles, this simple preservation method locks in flavor while adding a refreshing zing. The brine, made with vinegar, water, and salt, penetrates the peppers to create a complex taste profile that is both savory and tart. Ideal for topping burritos, adding to charcuterie boards, or mixing into salads for an extra punch, these peppers are a versatile pantry staple. They pair wonderfully with rich, fatty foods to cut through heaviness. Make a batch on a weekend and enjoy the homemade taste for weeks to come.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 356.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

These pickled peppers offer a vibrant crunch and a bright, acidic kick that elevates any dish. Whether you prefer the sweet mildness of red bell peppers or the spicy zest of green chiles, this simple preservation method locks in flavor while adding a refreshing zing. The brine, made with vinegar, water, and salt, penetrates the peppers to create a complex taste profile that is both savory and tart. Ideal for topping burritos, adding to charcuterie boards, or mixing into salads for an extra punch, these peppers are a versatile pantry staple. They pair wonderfully with rich, fatty foods to cut through heaviness. Make a batch on a weekend and enjoy the homemade taste for weeks to come.

Ingredients

2 1/2 pound Red or green sweet peppers

Directions

1
Wash peppers thoroughly and slice into rings or strips, removing seeds and membranes if desired.
2
Pack sliced peppers tightly into clean, sterilized glass jars.
3
In a saucepan, combine 1 quart vinegar, 1 quart water, and 4 teaspoons salt.
4
Bring the liquid mixture to a boil over medium-high heat, stirring until salt is fully dissolved.
5
Pour the hot brine over the peppers in the jars, ensuring they are completely submerged.
6
Seal jars tightly and let cool to room temperature before refrigerating.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 356.1kcal

% Daily Value *
Total Fat 4.7g8%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 28.4mg2%
Total Carbohydrate 90.8g31%
Dietary Fiber 35.5g142%
Sugars 3.8g
Protein 19.9g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow peppers to marinate in the refrigerator for at least 24 hours before serving.

Store in the refrigerator for up to 2-3 months. Ensure peppers remain submerged in brine to prevent spoilage.

You can add spices like mustard seeds, bay leaves, or garlic cloves to the brine for additional flavor complexity.

Use fresh, crisp peppers for the best texture. Overripe peppers may become too soft during the pickling process.

Keywords: pickled, peppers, chiles, preserved, vinegar, brine, crunchy, tangy, mexican, vegan, condiment, garnish, bell peppers, hot sauce, pantry staple, fermented, spicy, fresh, quick pickles, homemade

Read it online: https://www.chefs-mate.com/recipe/pickled-peppers-or-chiles/