Pickled Peppers
A vibrant mix of spicy chiles pickled in a flavorful brine with garlic, peppercorns, and aromatic spices. Perfect as a zesty condiment or snack that will last up to a month in the refrigerator.
4 servings
25 min
Ingredients
- •4 cups assorted chiles (such as serrano, jalapeño, and Thai)
- •1½ cups distilled white vinegar
- •3 cloves garlic cloves
- •2 tablespoons black peppercorns
- •2 tablespoons kosher salt
- •2 tablespoons sugar
- •2 tablespoons coriander seeds
Cooking Instructions
- 1.
Cut large chiles into 1/4 inch rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-quart jar.
10 min
- 2.
Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.
15 min
