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These quick pickled spicy peppers are a great way to preserve peppers and add a spicy sweet touch to any dish. Plus, they’re ready to enjoy in under 2 hours!
Quick Pickling is Amazing!
We’re big fans of quick pickling peppers and onions! Not only are they a delicious complement to practically any dish, they’re oh so easy to make. Did we mention you can pickle and store them in the same jar?!
How Long to Does it Take to Pickle Peppers?
The longer you pickle, the spicier the result! We love quick pickling for at least 2 hours to bring out the delicious spicy flavors, but if you have time to pickle overnight, that is ideal!
Spicy vs. Sweet Pickled Peppers
Looking for a sweeter flavor for these quick pickled peppers? You have two options!
- Remove the seeds of spicier pepper varieties before pickling
- Eliminate spicier peppers, like jalapeños from this recipe
How Long Do Quick Pickled Peppers Last?
When stored in an air-tight container in the refrigerator, quick pickled peppers will last for up to 2 weeks.
How to Store Quick Pickled Peppers
We love to store these peppers in a mason jar with a lid, so you can pickle and store them in the same container!
Quick Pickled Spicy Peppers
These quick pickled spicy peppers are a great way to preserve peppers and add a spicy sweet touch to any dish. Plus, they’re ready to enjoy in under 2 hours!
Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
Fat 0 Carbs 3 Protein 0
Yield 2 16 oz. jars 1x
Ingredients
- 2 cups white vinegar
- 1/2 cup apple cider vinegar
- 1 tablespoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon honey
- 1 poblano pepper, sliced or chopped
- 1 red or green Anaheim pepper, sliced
- 1 jalepeno, sliced and deseeded
- 1 serano pepper, chopped
- 1/2 small white onion, diced
- 5 cloves garlic, peeled and mashed
Instructions
- First, place apple cider vinegar, white vinegar, red pepper flakes, salt and honey into a mason jar. Screw the cover on and shake the jar until the salt and sugar have dissolved.
- Then, place the sliced onion into the jar. Be sure that all of the peppers are covered in vinegar.
- Place the lid back on the jar and give it one more shake.
- Finally, place the jar in the refrigerator for at least 2 hours or overnight for the optimal quick pickled peppers!
Nutrition Facts
Serving Size: 1/8 recipe Calories: 25 Sugar: 1 Sodium: 296 Fat: 0 Carbohydrates: 3 Fiber: 0 Protein: 0 Cholesterol: 0
Author: Linley RichterCategory: SidesMethod: No BakeCuisine: American
Keywords: quick pickled spicy peppers
About Emily Richter
Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Team Fit Foodie in Fall of 2015. She joined Team Fit Foodie full-time in the Spring of 2018. Lee and Emily became fast friends after college swooning over brand strategy and all things Wisconsin. And yes, Linley and Emily are sisters-in-law! Em lives in Minneapolis, and manages FFF business operations as well as all things sponsorships and brand collaborations.
