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Pickled Summer Peppers

© Brigitte Sire

Pickled Summer Peppers

  • SERVINGS: Makes 2 cups

Tangy, spicy and crisp, these pickled peppers from Zoe Nathan are delicious with cheesy sandwiches or grilled meats.


  1. 1 cup white wine vinegar

  2. 3/4 cup water

  3. 2 tablespoons sugar

  4. 1 teaspoon kosher salt

  5. 1/4 pound sweet small red peppers, such as baby bell—stemmed, seeded and thinly sliced

  6. 1/4 pound hot red chiles, such as Fresno and cayenne, stemmed and thinly sliced

  7. 1/4 cup thinly sliced onion

  8. 1 bay leaf

  9. 1 garlic clove

  10. 1 teaspoon black peppercorns

  11. 1/2 teaspoon crushed red pepper

  1. In a small saucepan, combine the vinegar with the water, sugar and salt and bring to a boil, stirring to dissolve the sugar. Remove from the heat and add all of the remaining ingredients; let cool completely. Transfer the peppers and brine to a heatproof 1-pint jar and refrigerate overnight before serving.
Make Ahead
The pickled peppers can be stored in the brine for up to 1 week.