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Pickled Peppers

Pickled Peppers recipe image
These homemade pickled peppers offer a vibrant crunch and a perfect balance of sweet, tangy, and spicy flavors. Ideal for topping sandwiches, burgers, or salads, they bring a zesty kick to any meal. The brine, infused with horseradish and garlic, enhances the natural sweetness of the peppers while preserving their crisp texture. Perfect for canning enthusiasts or quick refrigerated pickles, this recipe yields jars full of pantry-friendly goodness that lasts for months. Enjoy them as a side dish, snack, or flavor booster for your favorite recipes.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 3734.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
These homemade pickled peppers offer a vibrant crunch and a perfect balance of sweet, tangy, and spicy flavors. Ideal for topping sandwiches, burgers, or salads, they bring a zesty kick to any meal. The brine, infused with horseradish and garlic, enhances the natural sweetness of the peppers while preserving their crisp texture. Perfect for canning enthusiasts or quick refrigerated pickles, this recipe yields jars full of pantry-friendly goodness that lasts for months. Enjoy them as a side dish, snack, or flavor booster for your favorite recipes.
Ingredients
  • 4 quart (3800 mL) long red, green or
Directions
  1. 1
    Cut two small slits in each pepper.
  2. 2
    Dissolve 1 1/2 cups salt in 4 quarts water.
  3. 3
    Pour brine over peppers and let stand 12 to 18 hours in a cool place.
  4. 4
    Drain peppers and rinse thoroughly.
  5. 5
    Combine 1/4 cup sugar, 2 tablespoons prepared horseradish, 2 cloves garlic, 10 cups vinegar, and 2 cups water in a pot.
  6. 6
    Simmer the brine mixture for 15 minutes.
  7. 7
    Remove garlic cloves from the brine.
  8. 8
    Pack peppers into hot jars, leaving 1/4 inch head space.
  9. 9
    Remove air bubbles from the jars.
  10. 10
    Adjust caps on the jars.
  11. 11
    Process half-pints and pints for 10 minutes in a boiling water bath.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 3734.4kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.6mg1%
Total Carbohydrate 960.0g320%
Dietary Fiber 0.0g0%
Sugars 960.0g
Protein 0.0g0%

* 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

Wear rubber gloves when handling peppers to prevent burning hands.

Yield: about 8 pints (3840 mL).

Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 month.

For a milder flavor, reduce the amount of horseradish or omit it entirely.

Ensure jars are properly sterilized before use to prevent spoilage.

Keywords: pickled, peppers, preserved, horseradish, garlic, vinegar, brine, canning, refrigerator, salad, sandwich, burger, spicy, crunchy, pantry, homemade, vegetable, flavor, preservation, topping
Read it online: https://www.chefs-mate.com/recipe/pickled-peppers/