Pickled Peppers
Pickled peppers are a great addition to cheese platters and salads. Don’t stop at peppers though. I pickle chillies, sliced cucumbers or whole baby cucumbers, sliced onions, ginger… there are so many options. Pickling is a great way to lengthen a vegetable’s lifespan.
Get creative and use the pickled vegetables in salads, poke bowls, hamburgers, charcuterie and cheese platters, an accompaniment for sushi… just to mention a few.
Keeping some homemade pickled vegetables in the fridge makes it super easy to make meals at no notice. Make a Classic Beef Burger with pickled cucumber slices. Grab some shaved pickled ginger and pickled, sliced red onions for your salmon and black sesame poke bowl.
Pickling
Jars: Use any size jar with a lid for the pickled peppers recipe. Ensure the lid fits tightly – to keep the air out. When choosing a jar, keep in mind that it is best if the vegetables are full to the top of the jar and the liquid covers them. You don’t want the produce floating above the liquid.
Sterilising: Complete this important step prior to preserving any food. Sterilising the pickled peppers jars will help to keep them fresh.
Wash and rinse the jars well. Place on a lined tray – right side up – in an oven heated to 140 degrees Celsius (120 degrees for fan-forced). Leave until the jars are completely dry, approximately 10 minutes.
Note: Boil rubbers seals, if applicable. Do not place them in the oven.
Produce: Make sure the vegetables you use are still fresh when you pickle them. That way they will remain vibrant and fresh looking.
Storing: Keep the pickled peppers in the fridge. They will last for months if the jars are prepared properly, the vegetables are fresh and the lids fit well.
Feedback: Comment below to let me know how your pickling went. Cheers, Elby!
Want a taste of something more? Check out my other Vegetarian recipes and follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Pickled Peppers
Cut up some pickled peppers for your cheese platter or create some tangy pickles for your next homemade burger.
8
servings10
minutes10
minutes30
kcal12
hours12
hours20
minutesStop your screen from going to sleep
Ingredients
300 grams whole mini peppers (see Note 1)
1 cup white vinegar
1 cup water
1 tbsp white sugar
1 tbsp salt
- Optional Extras
garlic cloves, peppercorns, fresh dill, spice seeds
Directions
- Sterilise a 500ml jar (see Note 2 and Note 3).
- Push the peppers into the sterilised jar, cutting some in half lengthways to fit if necessary.
- In a small saucepan add the vinegar, water, sugar and salt. Stir over medium heat until the sugar and salt have dissolved. Set aside for 10 minutes.
- Pour the vinegar mixture over the peppers, ensuring all peppers are covered. Store in refrigerator.
Notes
- Note 1: Replace with any other vegetable you want to pickle – sliced jalapeños, sliced onion, sliced cucumbers or whole baby cucumbers.
- Note 2: Use any size jar with a lid that fits tightly – noting that you don’t want much space left at the top of the jar after filling with the ingredients.
- Note 3: Wash and rinse the jar well. Place on a lined tray – right side up – in an oven heated to 140 degrees Celsius (120 degrees for fan-forced). Leave until the jar is completely dry, approximately 10 minutes. Do not place rubbers seals in the oven – instead, these should be boiled.