Last year while visiting the inlaws, I offered to make some quick pickled peppers. To have with dinner that night. And that was just fine.
But as it turns out, I’m not the only one who can’t stop thinking about Peter Piper when someone mentions pickled peppers.
“Peter Piper picked a peck of pickled peppers;
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?”
I mean, I know this means I am crazy, but it is nice to know I’m not the only one. Phew! And now I know how big a peck is. It’s 2 gallons. Peter Piper picked 2 gallons of pickled peppers and that’s way more peppers than we’re going to pickle with this recipe. With this recipe, you’ll get one 24 oz jar of quick pickled peppers. Sorry Peter.
And as these are quick-pickled peppers, we will not be going through the canning process. You’ll need to keep your pickled peppers in the fridge almost immediately. Almost. You’ll see…
Your Shopping List
- distilled white vinegar (2 cups)
- white sugar (3 tbsp)
- kosher salt (1 tbsp) – (or 1/2 tbsp fine grain table salt without iodide)
- garlic (1 clove)
- dried oregano
- jalapeño peppers (5 medium, 5 large)
- an empty 24 oz jar (or reuse a pickle jar)
Step 1: Prep those Peppers
- 1 clove garlic, minced
- 1/2 tsp oregano
- 10 large jalapeño peppers, sliced into rings
- 1 empty 24 oz jar
Wash and dry your jar and lid. Mince your garlic and put it into the jar. Put the oregano in the jar. Now start slicing those peppers and packing them into the jar on top of the garlic and oregano. Pack as many pepper rings as will fit while leaving about 1/4 inch of room at the top.
When I first made this recipe, I cut rings that were between a 1/4 and 1/8 of an inch wide. Nice and chunky. But I found that often times, those peppers came out too hot. Now I am recommending a super sexy and sleek 1/16 of an inch. They’re delicate little beauties and they’re less powerful, so you can stack as many as you’d like onto whatever you’re eating — while having a lot more control over the heat. I also recommend de-seeding as you go.
Step 2: Boil that Brine
- 3/4 cup water
- 3/4 cup distilled white vinegar
- 3 tbsp white sugar
- 1 tbsp kosher salt (or 1/2 tbsp fine grain table salt without iodide)
- extra vinegar (just in case)
Add the water, vinegar, sugar, and salt together in a small sauce pan. Heat it slowly on the stove, stirring constantly until the sugar and salt are dissolved. Then turn up the heat and bring it to a boil.
Step 3: Pickle those Peppers, Peter
As soon as it boils, take it off the stove and pour it directly over the peppers in the jar. Pour as much brine as will fit while leaving 1/4 of space at the top. If you come up short, just top it off with vinegar.
I like to wedge a spoon in the top to help keep floaters down. Then I leave the pickles on the counter like this for an hour or so while the brine cools. This cooks the pickles every so slightly. You’ll see their color change from a deep green to a lighter, more-yellow green in the process. And this is why they don’t go in the fridge immediately.
Step 4: Put them in the Fridge
When the jar becomes room temperature, put the lid on and put it in the fridge. If you can’t wait until tomorrow to try them, 5 hours will give you an idea of what they’ll end up like.
Note: Since these are quick pickles, they have not gone through the high-heat processing and are not technically stable to be stored in your cabinet like you would a can of peppers. Keep them in the fridge!