Have a garden full of peppers and not sure you can keep up? No problem!
This year I planted a garden made up almost exclusively of hot chili peppers. We have been getting a lot of rain and the garden is going wild! Peppers are rolling in faster than we can eat them. Last week I made an awesome hot pepper sauce, this week they are destined for a pickle jar! This very simple pickled pepper recipe will not only help you preserve your peppers but it has great flavor too. Your pickled peppers will be great on sandwiches, pizzas, salads and just about anywhere you want a little heat.
I use this same simple pickle recipe to pickle all sorts of vegetables when I have the chance. It makes great pickled carrots, cucumbers, cauliflower, or green beans. I have even used it to pickle hard boiled eggs.
For this recipe, which is just a quick simple pickle, I cooled the liquid before pouring on the peppers. This will help them keep the color and crisp texture. You don’t have to do that. You can pour the hot liquid on the peppers (be careful) and the peppers will take on a softer texture and will take on the pickle flavor faster.
Simple Pickled Peppers
Makes 1 quart jar of pickled peppers
Enough peppers to fill a 1 quart canning jar
2 cup vinegar (either white wine or red wine)
1 cup sugar
1 cup water
5 sprigs of thyme
- In a non-reactive sauce pot combine all ingredients and bring to a simmer just enough to dissolve everything.
- Put the liquid in a refrigerator and chill.
- While the liquid is chilling, wash all the peppers and put in the caning jar. You want to fill the jar but not to pack them too tight. The peppers can be touching but not jammed in there as you need the liquid to work its magic.
- Pour the cooled liquid over the peppers, add the sprigs of thyme, cover and put in the refrigerator for a minimum of three days. Then enjoy.
- These peppers will keep for at least a month in the refrigerator as long as they are covered.