End of Season Pickled Peppers
Servings: 30 servings
Calories: 5kcal
Sadly, summer does come to an end and with it, the last of your hot pepper harvest. When left with a bunch of hot peppers of mixed variety, prepare a big jar of these End of Season Pickled Peppers. No canning is required here! Fashioned with a quick pickle brine, these will keep safely in your refrigerator for two to three months!
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Ingredients
- 1 pound hot peppers, use various types; wash them well and slice them into 1/4 inch slices, discarding the stem end
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon pickling salt
Instructions
- Begin by washing the peppers well. I highly recommend that you wear latex gloves for this next part. Slice the peppers into 1/4 inch slices, discarding the stem end. Pile the slices into very clean jars. Really stuff them in tightly and you can pack them right up to the rim. Set aside.
- Next, measure the vinegar, water, salt, and sugar into a saucepan. Over medium heat, bring the mixture to a boil. Stir until the salt has fully dissolved.
- Ladle the brine into the jars. Remove any air bubbles. Top up the brine, making sure that there is enough brine in the jars to cover the pepper slices.
- Allow the jar of peppers to rest at room temperature for one hour.
- Next, place a lid on the jar and refrigerate. The peppers need to sit undisturbed for at least 24 hours before they are ready to eat. If you can, hold off for 72 hours. The longer you allow the peppers to sit in the brine, the better they will taste!
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Fat: 0.003g | Sodium: 233mg | Potassium: 0.2mg | Sugar: 1g | Calcium: 1mg | Iron: 0.01mg