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Pickled Peppers Or Chilies

Pickled Peppers or Chilies recipe image
Elevate your pantry staples with these vibrant pickled peppers and chilies. This traditional preservation method captures the fresh crunch of red or green sweet peppers, infusing them with a balanced vinegar brine that brightens any dish. Whether you prefer the mild sweetness of bell peppers or the fiery kick of hot chilies, this recipe adapts easily to your taste. The result is a glossy, tangy condiment that stores beautifully for months. Perfect as a side, a topping for burgers, or a spicy accent for tacos and eggs. Simple to prepare yet incredibly rewarding, these pickled peppers bring a homemade touch to everyday meals, offering a refreshing contrast to rich, savory foods.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 712.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
Elevate your pantry staples with these vibrant pickled peppers and chilies. This traditional preservation method captures the fresh crunch of red or green sweet peppers, infusing them with a balanced vinegar brine that brightens any dish. Whether you prefer the mild sweetness of bell peppers or the fiery kick of hot chilies, this recipe adapts easily to your taste. The result is a glossy, tangy condiment that stores beautifully for months. Perfect as a side, a topping for burgers, or a spicy accent for tacos and eggs. Simple to prepare yet incredibly rewarding, these pickled peppers bring a homemade touch to everyday meals, offering a refreshing contrast to rich, savory foods.
Ingredients
  • 2 1/2 pound Red or green sweet peppers
Directions
  1. 1
    Wash the peppers or chilies thoroughly under cold running water.
  2. 2
    Cut around the stem of each large pepper and remove the stem, core, and seeds.
  3. 3
    Leave peppers whole or cut into sections or strips as desired.
  4. 4
    If using hot chilies, leave them whole with stems intact or stem and seed them.
  5. 5
    Make two small slits in each whole pepper or chili to allow brine penetration.
  6. 6
    In a saucepan, combine 1 quart vinegar, 1 quart water, and 4 teaspoons salt.
  7. 7
    Heat the mixture to a simmer of 150&# 194;°F to 160ðF; do not allow it to boil.
  8. 8
    Pack the prepared peppers or chilies tightly into clean, hot jars.
  9. 9
    Pour the hot vinegar mixture over the peppers, leaving 1/2 inch headspace.
  10. 10
    If adding olive oil, pour vinegar to 3/4 inch headspace, then add oil to within 1/2 inch of the rim.
  11. 11
    Wipe jar rims clean and secure lids tightly.
  12. 12
    Process jars for 15 minutes in a boiling water bath canner.
  13. 13
    Remove jars and let cool undisturbed for 12 to 24 hours.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 712.2kcal
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 56.8mg3%
Total Carbohydrate 181.6g61%
Dietary Fiber 70.9g284%
Sugars 7.7g
Protein 39.7g80%

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

Keywords: pickled, peppers, chilies, preserving, canning, vinegar, brine, red peppers, green peppers, hot peppers, condiment, pantry staple, vegan, tangy, crisp, water bath, homemade, spicy, sweet peppers, jarred, preservation
Read it online: https://www.chefs-mate.com/recipe/pickled-peppers-or-chilies/