Quick Pickled Cherry Peppers
These homemade, refrigerator Pickled Cherry Peppers are so delicious and effortless with only 10 minutes of prep time! Make this recipe with your home garden harvest or with hot cherry peppers from your local farm stand, farmers’ market or grocery store.
Servings: 1 large batch!
Equipment
- Glass Containers with Lids (optional)
Ingredients
- 2-2½ pounds hot cherry peppers
- 4 cups distilled white vinegar
- 2 cups water
- 1 cup white wine vinegar
- 1 head garlic cloves peeled and crushed with back of a knife
- 4 tsp salt
- 2 tsp black peppercorns
- 3-5 bay leaves
Instructions
- Gather all ingredients. Rinse the cherry peppers under cold water and pat them dry with a paper towel.(Please see the section above in the blog post for Step-By-Step instructions with photos.)2-2½ pounds hot cherry peppers
- You can pickle the cherry peppers either whole or seeded and cored. I have done both here. (See above for more information on the different options.) –If you’re leaving them whole, cut the stem down if it is long. Also, use the tip of a small knife to make 1 to 2 small slits in each pepper around the base of the stem so that the pickling liquid can enter the pepper a bit.–If you prefer to core and seed the peppers, then use a small knife to remove the stem or cut off a small slice (including the stem) at the top of the pepper. Then, use a small spoon to remove the seeds.–You can also slice them after coring and seeding if you want.NOTE: Either wear gloves or be very careful not to touch the hot peppers and seeds with bare hands. If you do, definitely don’t touch your eyes or face afterwards! Trust me!
- Make the pickling brine by combining the two vinegars, water, garlic, salt, peppercorns and bay leaves in a pot or saucepan large enough to hold the liquid plus all the peppers.4 cups distilled white vinegar, 2 cups water, 1 cup white wine vinegar, 1 head garlic, 4 tsp salt, 2 tsp black peppercorns, 3-5 bay leaves
- Heat the brine over medium-high heat and bring it to a boil, while whisking to dissolve the salt. Reduce the heat to a simmer and simmer the brine for about 5 to 7 minutes to allow the flavors to infuse.
- Carefully add the peppers to the brine and stir. Bring the mixture backup to a simmer and simmer for about 5 minutes or until the peppers are tender but still firm. The peppers should not be soft or mushy.
- Remove the pot from the heat and let the mixture cool at room temperature for 15 to 30 minutes. Transfer the pepper and brine out of the pot and to a bowl if possible, for cooling.
- Once the mixture has cooled a bit, transfer both peppers and brine to glass jars or containers, making sure the peppers are covered in brine. (Add a bit more vinegar if necessary.)
- Cover and store the pickled cherry peppers in the refrigerator. They are best after chilling about 24 hours and will last for at least one month under refrigeration. Use a slotted spoon or fork to remove them from jar or container as needed. Buon Appetito!
Video
Notes
- The pickled peppers are best after about 24 hours in the refrigerator.
- If properly stored in the refrigerator in an airtight container, the pickled peppers will last for at least one month. These peppers do not freeze well.
