Spicy and Tangy Pickled Hot Peppers

Learn how to make delicious and zesty pickled hot peppers with this easy recipe. These spicy and tangy peppers are the perfect addition to sandwiches, salads, and even pizzas. The pickling process brings out their intense flavor and provides a satisfying crunch. Make a jar of these pickled hot peppers and enjoy their fiery kick all year round.

Ingredients

• 1 pound hot peppers (such as jalapenos, serranos, or habaneros)
• 2 cups white vinegar
• 1 cup water
• 3 cloves garlic, smashed
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds

Directions

1. Wash the hot peppers and remove the stems. Slice them into rings or leave them whole for a spicier kick.
2. In a medium saucepan, combine the vinegar, water, garlic, sugar, salt, peppercorns, mustard seeds, and coriander seeds. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are dissolved.
3. Add the hot peppers to the boiling brine. Reduce the heat to low and simmer for 5 minutes.
4. Using tongs, transfer the hot peppers to sterilized jars, leaving about ½ inch of headspace.
5. Pour the hot pickling liquid over the hot peppers, ensuring they are completely covered. Leave about ¼ inch of headspace.
6. Secure the lids on the jars tightly and allow them to cool at room temperature.
7. Once cooled, refrigerate the pickled hot peppers for at least 24 hours before consuming. The flavors will continue to develop over time.
8. Enjoy the pickled hot peppers on sandwiches, tacos, nachos, or as a spicy condiment. They will add a burst of heat and flavor to any dish!

Interesting Facts