These Quick Pickled Sweet Mini Peppers are fast and delicious! Skip the store and make your own zesty pickled peppers at home with this easy peasy recipe.
Course Side Dish
Cuisine Vegan, Vegetarian
Keyword Pickled Sweet Mini Peppers, Quick Refrigerator Pickled Mini Peppers
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 8servings
Calories 17kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
8ozsweet mini peppers(approx. 10-11 min peppers)
1-2clovesfresh garlic, minced
1 ½cupswhite vinegar
¼-½cupwater
1tspsea salt
Instructions
Slice peppers into discs, discarding the stem. Peel and mince garlic. Add to a (clean) 24 oz mason jar.
Bring water, vinegar, and sea salt to a boil in a medium saucepan. Once the mixture begins to bubble, remove from heat and set aside.
Allow to cool for 5 minutes, then pour over the peppers. Allow jar to reach room temperature.
Once your jar-o-peppers has fully cooled, slap on the lid and pop in the fridge. That's it! You can dive in right away while they're fresh or enjoy chilled peppers throughout the week. They should keep for a few weeks and taste amazing on tacos, burrito bowls, nachos, burgers, sandwiches, salads, pasta salads, and more!
Notes
Want spicy mini peppers? Feel free to add a sliced jalapeño or two to the jar or you can use crushed red pepper flakes to kick up the heat.If you'd like to cut the tartness from the vinegar, feel free to add a spoonful of sugar or honey to your vinegar mixture. I'll do this to cut the heat from some of my spicier pickled pepper recipes but skip the sweet stuff for these pickled mini peppers.Recipe yields eight 1 oz servings.Nutrition Facts below are estimated per serving using an online recipe nutrition calculator. Adjust as needed and enjoy!