Spicy Pickled Peppers

There's a mix of sweet and spicy peppers and chiles in this quick pickle from F&W's Kay Chun, but if you don't like a lot of spice, keep the hotter chiles to a minimum.

  • Active:
  • Total Time:
  • Servings: 1 quart
KEY: Pickling, Barbecue/Cookout, Basic/Easy, Gluten-Free, Healthy, Make Ahead, No-Cook, Vegetarian, Snack

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  • 12 ounces mixed peppers and chiles, such as bell, jalapeño and serrano, chopped (with seeds)
  • 1 1/2 cups distilled white vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 2 teaspoons caraway seeds

How to make this recipe

  1. Put the peppers and chiles in a 1-quart mason jar. In a medium saucepan, combine 1/2 cup of water with the vinegar, salt, sugar and caraway seeds. Stir over low heat until the sugar dissolves. Pour the brine over the peppers and chiles and let stand until cool, about 2 hours.

Make Ahead

The pickles can be refrigerated for up to 1 week.

Serve With

Grilled sausages or steak.

Contributed By Photo © Con Poulos Published August 2014

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464929 recipes/spicy-pickled-peppers 2014-07-14 Kay Chun pickling|barbecue-cookout|basic-easy|gluten-free|healthy|make-ahead|no-cook|vegetarian|snack august-2014 recipes,spicy-pickled-peppers 464929