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Pickled Peppers

By The Bon Appétit Test Kitchen

4.6

(9)

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Pickled PeppersJonny Valiant

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes 1 quart

Ingredients

4 cups assorted chiles (such as serrano, jalapeño, and Thai)
1 1/2 cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds

Preparation

  1. Step 1

    Cut large chiles into 1/4 inch rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-quart jar.

    Step 2

    Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.

Nutrition Per Serving

4 calories
0 grams fat
1 gram carbohydrate
#### Nutritional analysis provided by Bon Appétit
TagsPickleCondimentChileVegetableDairy FreeGluten FreeNut FreeVeganVegetarianEasyQuickMake AheadPickle & PreserveBon Appétit
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