Pickled Peppers Recipe
Serves 8
10 mins prep
5 mins cook
15 mins total
Quick pickled peppers are your new zesty go-to! Easy to make and packed with flavor, they add a tangy twist to all your favorite dishes.
2 servings
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Save $4 cashback on Tari Peruvian Amarillo Pepper Hot Sauce. Scan QR-code and claim coupon
Rinse and slice the peppers into thin rings. Set aside.
In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, and thyme.
Heat the mixture until it comes to a boil, stirring to dissolve the sugar and salt.
Place the pepper rings into a clean, small jar (about 16 ounces), packing them tightly but not smashing them.
Carefully pour the hot brine over the peppers, ensuring they are fully submerged. Use a spoon to press them down if necessary.
Close the jar with a lid and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours to allow the flavors to develop.
These pickled peppers will last in the refrigerator for up to 2 weeks.
Enjoy!
