Quick Pickled Peppers


  • 1 pound (diced to about 2 1/2 cups) Mini peppers or red peppers, deseeded and sliced to the size or thickness that you prefer
  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 3 tbsp sugar
  • 1 tbsp kosher salt


Clean a quart sized mason jar and pack the peppers in. Don’t press them down too tightly but you should be able to fit them all.

In a saucepan combine the vinegars, sugar, and salt. Bring the mixture to a boil, stirring occasionally until the sugar and salt dissolve. Remove from the heat and pour the mixture over the peppers while it is still very hot, leaving about one inch of space clear from the lip of the jar. Using a spatula, pack the peppers down beneath the liquid. Slide a lid on loosely and wait for the peppers to cool to room temperature, refrigerate the peppers for up to one month–although here they never last that long! Enjoy as a topping on pizzas, added in salads, dips, or blitzed with some lemon and vinegar as a salad dressing.


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