How to Pickle Peppers in Small Batches

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Add pickled peppers to your sandwiches as a light, sweet ingredient or simply eat them plain. Though pickling calls to mind large batches of food, you can make a small batch of peppers whenever you feel like having a snack. Pickling both preserves and sweetens the peppers and it is ideal when you have a large number of peppers on hand.

Things You'll Need

  • Peppers
  • Sharp knife
  • Jar
  • Pot
  • 1 cup vinegar
  • 1 cup sugar
  • Wooden spoon
  • Cut the tops from the peppers by sliding the tip of the knife into the pepper 1 inch from the stem and cutting in a circle around the stem.

  • Remove the inner core and the seeds by pulling off the top and reaching your fingers inside to scrape out the seeds.

  • Rinse the peppers thoroughly in water.

  • Cut the peppers into strips about ½ inch wide using a sharp knife. If the peppers are 1 inch or smaller, skip this step and pickle them whole.

  • Place the pickles into a large jar, leaving about 1 inch of headroom at the top of the jar.

  • Pour 1 cup of of vinegar, ½ cup of water and 1 cup of sugar into a pot. You can reduce or increase this amount so long as the proportions remain consistent.

  • Bring the mixture to a boil, stirring occasionally with a wooden spoon.

  • Remove the pot from the heat.

  • Pour the hot mixture over the peppers in the jar slowly, filling the jar to the lip.

  • Screw the lid onto the jar tightly.

  • Place the jar in the refrigerator for 24 hours. After 24 hours, the pickles are ready to eat.

Tips & Warnings

  • Leave the seeds in the pickled peppers to make them more spicy.
  • Add salt, peppercorns or whole cloves of garlic to give the pickles more savor.

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References

  • Photo Credit Jupiterimages/liquidlibrary/Getty Images
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