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–+ servings

Pickled Peppers

When you find yourself with an abundance of peppers from the garden, try making pickled peppers. It's a great way to preserve those fresh peppers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings

Ingredients
  

  • 2 lbs hot or sweet peppers
  • 6-8 garlic cloves peeled and crushed
  • 1 Tbsp black peppercorns
  • 2 bay leaves torn in half
  • 8 allspice berries
  • 1 Tbsp coriander seeds
  • 2 1/2 cups vinegar
  • 2 1/2 cups water
  • 2 Tbsp kosher salt
  • 2 tsp sugar
  • 4 Tbsp olive oil

Instructions
 

  • Start by sterilizing any mason jars and lids before using. Place the in a big pot of boiling water for about half an hour or run them through the dishwasher. Place the peppers into the jars.
  • Combine the white vinegar or apple cider vinegar, water, kosher salt, and sugar in a large pot and bring to a boil. Remove from heat.
  • Divide the vinegar solution between the four jars, leaving about 1/2 inch of headspace and top with about one tablespoon of olive oil. Seal the lids and process the jars for 10-15 minutes in a hot water bath. Let the pickled peppers sit for a few weeks before diving in. After opening, refrigerate the jars.