Quick Pickled Peppers

I’ve been really enjoying my time in Ohio among all the backyard gardeners in my family and in our neighborhood. Needless to say, I have been overwhelmed with the amount of produce people have gifted us, but found that pickling was the answer to enjoy the sweet and the hot peppers from my aunt’s garden.

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.

I won’t go into details about canning here because I plan to consume my peppers quickly and not go through the complete process of  sealing the jars properly. Either way, always begin with clean, sterilized jars.
If you want to store your goods through the winter, there are some extra steps at the end, which I will refer you to. This recipe is meant to store the pickled peppers in the refrigerator for about 2 weeks maximum.
Although you see a small jar and small peppers in these photos (my trial run), this recipe is for one large jar (approx. 57 1/2 oz.), or two-three regular sized (one quart each) glass mason jars because that is what I used later and measured for exactness.
*Note: I’ve added herbs and spices like thyme and allspice to mine because that’s what I had on hand. As long as everything is dried very well, you can vary what you use. You might want to try whole black peppercorns, fresh rosemary or other herbs you have at your disposal.
Here’s what you’ll need to pickle peppers or other vegetables such as cucumbers, beets, carrots and more.


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)


  1. 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.
  2. To a saucepan, add the apple cider vinegar, water, sugar and salt. Bring to a boil.
  3. Once the sugar has dissolved, remove from heat.
  4. Add the peppers, thyme and allspice to the jar you are using.
  5. Pour vinegar mixture into the jar and close tightly.
  6. Allow jar to cool completely then refrigerate.
  7. 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.

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