How to Make Pickled Peppers the Easy Way!

A dear friend presented me with a 'whack' of peppers, which was so appreciated and cause for celebration, and well, a fun project. Have you every enjoyed pickled peppers? Not just any pickled peppers but the ones you have made your self? So satisfying! And of course, you have a chance to control the level of heat in your condiment, when you make it yourself! I love these! Read on to learn How to Make Pickled Peppers the Easy way!

How to make Pickled Peppers with aromatic herbs:

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How to make Pickled Peppers the easy way

So easy to pull together + a real crowd pleasing real food condiment.

Control the heat in this quick pickled peppers recipe aromatized with herbs!

Ingredients

• 20-25 jalapeno peppers
• 2 c Apple cider Vinegar ACV
• 2 c good quality water
• 3-4 garlic cloves
• 1 medium onion sliced finely
• 1 tablespoon sea salt
• 1 teaspoon oregano fresh or dried
• 1 teaspoon rosemary leaves only, fresh if possible
• 1 bay leaf
• Optional: 2 tablespoon coconut sugar or your preference

Instructions

1. Slice peppers with serrated knife.
2. Assemble the garlic, onions, sweetener if using,  and all the following ingredients in a medium pot.
3. Add the ACV and the water.
4. Bring to a simmer
5. Add the sliced peppers. Mix well
6. Allow to cool to room temperature
7. Carefully add to glass jars and add a good fitting lid.

Recipe Notes

Store in a cool, dark place.
Use within 6 months (they won't last that long!)
Enjoy!

Note: Leave out the coconut sugar to make 'keto' or 'paleo'

What kind of peppers do I use to make Pickled Peppers?

I've used many kinds of peppers, when playing with pickled peppers.. (Doesn't this remind you of that ol' rhyme?.. How many pickled peppers can Peter Piper pick? lol) I tend to play with the hot peppers as I find that the flavours are wonderful added to meals or served as a little 'peppy peppery kick'! These are the ones I've used, but any pepper is possible!!

Banana Peppers
Bell Peppers
Jalapeno Peppers
Habanero Peppers
Serrano Peppers

What can I do with pickled peppers?

1. I love using as a colourful + tasty addition to a charcuterie board, with cheeses, meats + olives
2. Try tossing sliced peppers into a salad
3.  Use atop your next casserole
4.  Add to soups for extra level of flavour
5.  Eat as a snack!
6.  Garnish your next special sandwich tray
7. Enjoy on burgers of any kind. SO good!
8. Fantastic in Nachos
9. Spice up your next cocktail on the patio!
10. We can also stuff larger peppers with chevre or any creamy cheeses for a delicious appetizer

How to make Pickled Peppers a little more Prep + Flavour:

I am the proud owner of a comal ~ a couple in fact. Many of you know that I love Mexico and spend some time there every year.. One fateful day, I met some great folks and enrolled in a cooking class. I will write about that, soon, as I must share the story.. but back to the comals.. These lil' treasures are perfect for developing the flavours of peppers for any dish you may want to make.. This also applies to creating another dimension of pickled peppers. YES!

New to the comal? I was blessed to receive mine as gifts (Thank you friends!) Here's an online source here and one like mine from Mexico pictured below, here.

We can roast, saute or blister a little on a comal to open of the flavours of the chilis! This can also help the sliced chilis to soften a little. If you prefer your pickled peppers crunchy, you may want to stick with the recipe above, which is simply using fresh chilis!

Slice the chilis with a serrated knife. Either saute in a little (1-2 tbsp) good quality oil in a pan, or place them on a comal over medium heat, (turning often to get an even 'char'), or roast on a baking sheet for about 20 minutes (oven temp 400 degrees F)
You will love the aromas in your kitchen!!
Proceed as with the above recipe!
The resulting product is 'yes please.. more please... delicious.'

I can't decide which I prefer. If you also try both preparations, do tell me which your family raves about..or maybe you'll be like me and just enjoy making and eating them whichever way!!

Here's to health ~ to kicking up the heat a bit to nourish digestive fire ~
to happy and fun-filled days with more happiness + peace.

with green wishes to you all  ~~ Carol xo