Pickled Chilli Peppers
Pickled chili peppers are a quick and easy way to store fresh chillies. They add a tangy, spicy flavor to your meals.
Servings: 15
Calories: 10kcal
Ingredients
- 1 lb. Assorted Chili Peppers
- 1 Cup white vinegar
- 1 Cup Water
- 2 Tbsp Sugar
- 1 Tbsp Salt
- 3 Pcs Garlic CLoves
- 7-10 Peppercorns
Instructions
- Wash and Prep: Clean and dry chili peppers. Remove stems and slice if desired.
- Make the Brine: In a pot, combine white vinegar, water, sugar, kosher salt, garlic cloves, and peppercorns. Bring to a boil.
- Pickle: Place peppers in a sterilized jar. Pour the warm brine over the peppers, covering them completely.
- Seal and Store: Seal the jar tightly and let it cool. Refrigerate for at least 2-3 days before eating. For best flavor, wait a week!
Notes
- Use Fresh Peppers: Choose firm, fresh chilies for the best flavor and texture. Avoid any with soft spots or blemishes.
- Adjust Spice Levels: Mix different types of peppers (mild to hot) to control the heat level of your pickle.
- Sterilize Jars: Always sterilize jars and lids to prevent contamination and ensure longer shelf life.
- Let Flavors Develop: For the best taste, allow the chili pickle to sit for at least a week before using.
- Customize Your Brine: Add extra herbs like bay leaves, or spices like mustard seeds, to personalize the flavor.
- Slice for More Flavor: If your chilies are too thick and large slicing allows them to absorb more of the brine, giving a deeper flavor.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 466mg | Potassium: 2mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 0.4IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.02mg