Vegetables Pickled Vegetables Refrigerator Pickled Peppers 5.0 (1) 1 Review It's fun and easy to make your own pickled peppers. Part of the fun is choosing whatever variety of pepper you want: sweet, spicy, or a mix of the two. The easy part? All you need to do is put sliced peppers in a jar, pour a vinegar mixture over them, cover, and refrigerate. By layering the pepper slices into the jar first and then pouring the hot pickling brine over top, you use only enough liquid to submerge the slices and end up with a jar packed to the brim with delicious pickled peppers. Boiling the vinegar mixture not only dissolves the sugar, the heat slightly softens the peppers, mellows their burn and jumpstarts the pickling process. Use these crisp-tender and acidic peppers to add flavor to Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette, and pile them onto sandwiches, tacos, or anywhere you want a bit of sweet piquancy and crunch. Don't throw away the pepper-infused vinegar left in the jar. Use it to amp up salad dressings, cocktails, potato salad or drizzle it over braised greens. With endless options, this recipe is the perfect excuse to hit the farmers' market and explore new varieties of colorful peppers. By Molly Stevens Molly Stevens Instagram Twitter Website Molly Stevens is a freelance cooking instructor, writer, and recipe developer. She is the award-winning author of All About Braising, All About Roasting, and All About Dinner, as well as several other books.Expertise: recipe development, cookbook writing, teaching.Experience: Born and raised in Buffalo, New York, Molly Stevens comes from a large family who loves to gather around the table – and always makes room for guests. In her early 20s, she moved to France to pursue her dream of living a life dedicated to food and cooking. After several years abroad, she returned home to work at the French Culinary Institute, and later taught at the New England Culinary Institute for nearly a decade. Molly has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared in Bon Appétit, Fine Cooking, Eating Well, Real Simple, and other national publications. Molly is also a co-host of the Everything Cookbooks podcast. Food & Wine's Editorial Guidelines Published on July 1, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time: 15 mins Chill Time: 2 days Total Time: 2 days 1 hr 15 mins Yield: 1 pint Ingredients 2 cups stemmed, seeded, and thinly sliced (into rounds) fresh hot and/or sweet peppers ⅔ cup white wine vinegar or apple cider vinegar ⅔ cup water ¼ cup granulated sugar 1 tablespoon kosher salt Directions Pack peppers into a sterilized pint jar (see Note). Bring vinegar, 2/3 cup water, sugar, and salt to a boil in a small pot over high; boil, stirring constantly, until sugar and salt dissolve, about 3 minutes. Pour hot brine over peppers in jar, filling jar to top. Let cool to room temperature, about 1 hour. Seal jar, and refrigerate 2 days before using. Make Ahead Pickled peppers can be refrigerated in jars up to 3 months. Note Submerge heatproof jar in boiling water for 10 minutes or run through the dishwasher on the hottest setting to sterilize. Rate it Print