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Sweet and Spicy Pickled Peppers

Name: Sweet and Spicy Pickled Peppers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 c peppers (sliced); 3 c white vinegar; 1 c apple cider vinegar; 2 T pickling salt; 2 T sugar

September 12, 2017/Erin Brighton/2 Comments/Appetizers, Canning and Preserving, Gluten Free, Lunch, Salads and Sides, Snacks, Uncategorized, Vegetarian

Do you have a plethora of peppers this time of year? If so, you are going to want to make these sweet and spicy pickled peppers.

Some years, I have my peppers plants producing well into November! No complaints but I sometimes run out of pepper ideas. These amazing little pickled peppers will wow your friends and family. You can eat them right out of the jar or use them to top sandwiches or salads. Pickles aren’t just for cucumbers! You can pickle just about anything you’ve got in the crisper drawer – red onions, carrots, okra, green beans – all great for snacks or in your weekend Bloody Mary.

For this recipe, I used these Italian peppers – they’ve got a bit of a kick to them but not too much. If you are prepping spicier peppers – like jalapenos – you might want to use gloves.

I was able to make so many of these little pint jars that I handed them off to friends when they stopped by. What a treat! Who doesn’t love a little homemade gift?

You can add sliced garlic or sliced onions to these peppers – get creative! Because you are not processing them in a canning bath, you don’t have to be overly concerned with acidity and specific ingredients because you are not storing them for long. These jars of pickled peppers can be kept in the refrigerator for two to three weeks – if they last!