In general, the pickling process is incredibly easy and quick and uses very few ingredients. No wonder people have been pickling the over-abundance of produce for centuries- it’s such a great way of preserving the summer harvest well into winter.
I didn’t have many jars on hand and certainly wasn’t planning for winter with just a few pounds of peppers, so this is my quick version of pickling for consumption in the near future, insha’allah.
I particularly like pickled peppers because it softens the heat of hot peppers such as jalapeños and makes them a great addition to stews and all types of Mexican food like tacos, beans and pozoles (soups) or even in Italian dishes as a sort of gardiniera.
Quick Pickled Peppers
- 4 cups apple cider vinegar, preferably raw and organic
- 1 cup water
- 3 teaspoons sugar
- 4 tablespoons sea salt or kosher salt
- 4 cups large sweet or hot Hungarian wax peppers (or any type of peppers)
- 3-4 sprigs fresh thyme
- 1 tablespoon all spice (whole)
- Clean and dry the peppers. Using a knife, make a small slit lengthwise on each one. This helps the vinegar mixture to penetrate the peppers.
- To a saucepan, add the apple cider vinegar, water, sugar and salt. Bring to a boil.
- Once the sugar has dissolved, remove from heat.
- Add the peppers, thyme and allspice to the jar you are using.
- Pour vinegar mixture into the jar and close tightly.
- Allow jar to cool completely then refrigerate.
- In a few days, pull out a few peppers to see how nicely they’ve pickled and be sure to consume them within about two weeks.
To preserve these items longer than just a couple weeks, you’ll need to go through the entire process of sealing the lids on sterilized jars. Check out this great resource.