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Pickled Peppers

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pickled peppers
Erik Bernstein

Pickled peppers are a legendary sandwich topping and there can be so many types! From your classic banana peppers or pickled jalapeños to a sweet mix, it can be hard to decide. But now with this easy recipe you can make your own blend or as many pickled peppers as you want! Peter Piper would be thrilled.

We used garlic, fennel and mustard seeds as our aromatics but you can add any spices you like. We just recommend whatever you add, there should be no more than 2 tablespoons of spices added, otherwise it might over power the peppers. After the peppers have pickled for a few hours you'll realize that they aren't just good for sandwiches, you can chop them up and toss them in a tuna salad, or use them as a spicy kick in some stir fried noodles.

Regardless of how you use them we guarantee you are going to love these briney, snappy pickles. And if you do, let us know how much in the comments below!

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Yields: 2 - 3 cups
Prep Time: 0 hours 10 mins
Total Time: 4 hours 30 mins
3/4 c.

distilled white vinegar

1 1/2 tbsp.

kosher salt

1 1/2 tbsp.



garlic cloves, crushed and peeled

2 tsp.

mustard seeds

2 tsp.

fennel seeds

2 c.

sliced peppers, such as jalapeño, banana or fresnos (approx. 6oz)

  1. In a small saucepan combine vinegar, salt, sugar, garlic, mustard seed, fennel seed and 1 cup water. Stir to dissolve the salt and sugar then cover and bring to a boil. Remove from the heat and let steep and cool completely.
  2. Place the peppers in a jar or other airtight container and pour the brine over top. Seal the jar and give the peppers a good shake to distribute the liquid and aromatics. Refrigerate at least 4 hours and up to a week.
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