Alstede Fresh Sweet Heat Pickled Peppers
Sweet, tangy, and spicy, these quick-pickled peppers are an easy way to preserve a bumper crop of jalapeños or other hot peppers. They’re delicious on burgers, sandwiches, tacos, grilled meats, cheese boards, or straight from the jar.
Makes: about 2 pints
Ingredients
- 1 lb. fresh jalapeños or other spicy peppers, sliced into rings
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 cup sugar
- 1 tsp. salt
- 2 cloves garlic, thinly sliced
- ½ tsp. mustard seeds
- ½ tsp. celery seeds
- ¼ tsp. turmeric, optional
- ½ tsp. crushed red pepper, optional for extra heat
Directions
- Wash peppers and slice into rings. Remove some or all of the seeds depending on how spicy you want them.
- Combine vinegars, sugar, salt, garlic, mustard seeds, celery seeds, and turmeric in a saucepan. Bring to a simmer, stirring until the sugar dissolves.
- Add the sliced peppers and simmer for 3–4 minutes, just until they begin to soften while still retaining some crunch.
- Pack peppers into clean jars and pour the hot pickling liquid over them, leaving about ½ inch of headspace.
- Cool, cover, and refrigerate. For the best flavor, let them sit for at least 24 hours before serving.
Serving idea: Spoon these sweet-and-spicy peppers over sandwiches, burgers, pulled pork, tacos, or a block of cream cheese with crackers for an easy appetizer.
Storage: Keep refrigerated and use within about 2–3 weeks. This recipe is intended as a refrigerator pickle, not a shelf-stable canning recipe.
