Quick Pickled Peppers
A spicy sweet condiment suitable to add to sandwiches or any lunch or dinner meal.
Equipment
- 1 Cutting board
- 1 Knife
- 1 8 oz canning jar
- 1 small saucepan
- 8 oz clean and sterilized pickle jar
Ingredients
- 4-5 hot peppers such as Jalapeno (I used 4 Santa Fe Grande and 1 Fresno Chile)
- 1-2 cloves peel and crushed garlic
- 1 small bunch fresh oregano
Brine
- 1/2 cup distilled vinegar (I used my homemade lemongrass vinegar)
- 1/2 cup purified water
- 1 Tbsp. honey of white sugar
- 1/2 tsp salt
Instructions
- Rinse peppers and cut up into thin slices. Peel and crush garlic cloves. Cut small bunch of oregano in about two pieces. Layer all ingredients in pickle jar. In the meantime, add vinegar, water, sugar and salt to saucepan. Allow sugar and salt to dissolve but do not let mixture come to a boil. Once all sugar and salt has been dissolved, pour brine over peppers, garlic, and oregano in jar. With a chop stick or butter knife press into jar to remove any air bubbles. Let cool completely before putting lid on the jar to then refrigerate. Thin slices are usually ready to eat in about an hour. I like to wait at least 24 hours to allow all the flavors to soak into the peppers. Enjoy!To see how I made these, please watch this video. Healthy Breakfast Outdoors. Quick Garden Chore. Pickled Peppers. Crafty Card Box. Slow Living Vlog