Quick Pickled Peppers Recipes

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QUICK PICKLED JALAPENO RINGS



Quick Pickled Jalapeno Rings image

While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 25m

Yield 2

Number Of Ingredients 7

¾ cup water
¾ cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
1 clove garlic, crushed
½ teaspoon oregano
10 large jalapeno peppers, sliced into rings

Steps:

  • Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
  • Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.6 g, Fat 0.5 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2883.7 mg, Sugar 21 g

PICKLED PEPPERS



Pickled Peppers image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h20m

Yield 6

Number Of Ingredients 5

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

  • Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
  • Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g

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