Pickled Cherry Peppers

These are different kinds of pickled peppers I made yesterday, from Friday to Friday. I love making pickled creations, and this time I made Pickled Cherry Peppers. The process was easy, and I really liked the results.

If you opened my refrigerator, you would find so many jars of pickled food. One I’m sure you’ll always find is the Ted’s Montana Grill Pickles, which everyone in the family loves. But after making these Pickled Cherry Peppers, I think you might start seeing them in there too.

These Pickled Cherry Peppers only need some fresh cherry peppers (red or green, your choice). I also used mustard seeds and added a few optional coriander seeds, which gave a nice flavor to the peppers.

You can add extra ingredients if you like, but overall, my recipe turned out perfect. These Pickled Cherry Peppers can be enjoyed with many meals or even used as a base for other dishes.

INGREDIENTS

• 1 pound of fresh cherry peppers (red or green)
• 2 cups white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt (pickling or kosher)
• 4 cloves garlic (peeled)
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds (optional)
• 1 bay leaf (optional)
• 2 sprigs of fresh dill (optional)
• 1 small onion, sliced (optional)

How to Make Pickled Cherry Peppers?

Step 1:

Wash the little red peppers with cool water and dry them with a towel. You can leave them whole or cut them in half.

Step 2:

Boil water in a big pot. Put the jars and lids in the hot water for 10 minutes.

Step 3:

In a pot, mix vinegar, water, sugar, and salt. Let it boil and stir until it all melts. Then turn down the heat and let it cook for 5 more minutes.

Step 4:

Put garlic, pepper seeds, and other spices into the jar. Add onions and dill if you want. Then fill the jar with the peppers all the way to the top.

Step 5:

Carefully pour the hot juice into the jar until it covers all the peppers. Leave just a little bit of space at the top.

Step 6:

Wipe the top of the jar clean. Screw on the lid tight. Let it cool down on the table before putting it in the fridge. Enjoy.

KITCHEN EQUIPMENT

• Cutting board
• Knife
• Medium saucepan
• Measuring cups and spoons
• Ladle or small pouring jug
• Tongs
• Canning jar(s) with lids
• Pot for boiling jars
• Clean towel or paper towel
• Gloves (optional but helpful for handling peppers)

WHAT TO SERVE WITH PICKLED CHERRY PEPPERS?

Pickled Cherry Peppers can go with so many tasty meals, I loved them as a side with my dinner of baby octopus and tomato spaghetti that I made last friday too, the tangy peppers added a great flavor that made the whole dish even better. You can also enjoy them on sandwiches or burgers. They’re great chopped up in a salad, or served on a cheese board with crackers. Also you can have placing them on top of pizza if you want to add some spiciness to your pizza.

FAQ

How long do pickled cherry peppers last in the fridge?

They can last up to 2 months if the jar is kept sealed in the refrigerator.

Can I use other peppers in this recipe?

Yes, You can use banana peppers, or even small bell peppers if you want something less spicy.

Do I need to cook the peppers before pickling?

Nope, You just clean them and put them in the jar.

Are these spicy?

Cherry peppers are usually medium spicy.

Can I make these without sugar?

Yes.

Can I reuse the brine?

It’s best to make a fresh batch each time.

If you liked this Pickled Cherry Peppers recipe, please share it with your family and friends! And don’t forget to subscribe to my blog so you never miss another tasty idea.