How to make Pickled Peppers with Garlic

Pour the Brine Over the Peppers: Carefully pour the hot brine over the packed peppers and garlic in the jars. Make sure the peppers are completely submerged in the brine. If needed, add more brine (you can easily adjust the ratio of vinegar to water to suit your taste). Leave a small gap at the top of the jar to allow for expansion as the contents cool.Seal and Cool: Place the lids on the jars and screw them on tightly. Let the jars cool to room temperature. Once cooled, place them in the refrigerator. The pickled peppers are typically ready to eat within 24 hours, but the flavor deepens and intensifies if left for a few days.Enjoy: After the peppers have marinated for at least a day, they’re ready to enjoy! Serve them as a tangy side dish, add them to salads, sandwiches, tacos, or even as a topping for pizza. They make a fantastic addition to a charcuterie board and can even be used as a condiment for burgers and grilled meats.

Why You’ll Love These Pickled Peppers with Garlic:

• Quick and Easy: This recipe is incredibly simple and doesn’t require any fancy equipment. You can make your pickled peppers in just an afternoon and start enjoying them within a day.
• Customizable: You can use any type of pepper you prefer, whether you like sweet peppers or want to kick it up a notch with spicy jalapeños. You can also adjust the seasonings to your taste—whether you prefer more garlic, a dash of honey for sweetness, or extra heat with more red pepper flakes.
• Long Shelf Life: Because they’re pickled, these peppers have a long shelf life in the fridge. You can keep them in the refrigerator for up to 2-3 weeks, and they’ll stay crunchy and flavorful for the duration.
• Health Benefits: Garlic has natural antibacterial properties, and vinegar is often touted for its health benefits, including aiding digestion. Plus, pickled peppers contain vitamins and antioxidants that are great for your immune system.

Tips for Perfect Pickled Peppers:

• Adjust the Heat: If you’re using spicy peppers and want to reduce their heat, you can remove the seeds and ribs. If you like your peppers extra spicy, leave the seeds in!
• Let Them Sit: For the best flavor, let the peppers pickle for at least 24 hours. The longer they sit, the more flavorful they become.
• Don’t Skip the Sugar: The sugar in the brine helps balance the acidity of the vinegar, so don’t skip it. You can adjust the sugar to your taste depending on whether you prefer a sweeter or more tart brine.
• Experiment with Spices: While the basic recipe calls for garlic, black peppercorns, and mustard seeds, feel free to experiment with other spices like coriander seeds, cloves, or bay leaves. Adding fresh herbs like thyme or dill is also a great option.
• Make It a Gift: These pickled peppers make a thoughtful and delicious homemade gift. Just be sure to label the jars with the date, so your recipient knows when the peppers were made.

Conclusion:

Making your own Pickled Peppers with Garlic is a simple, flavorful way to preserve the bounty of fresh peppers and enjoy their tangy, garlicky goodness for weeks to come. With a little vinegar, water, sugar, and your favorite spices, you can create a zesty snack or condiment that adds excitement to any dish. Whether you enjoy them as a snack, on a sandwich, or as a side to your favorite meals, these homemade pickled peppers are bound to become a go-to recipe in your kitchen. Enjoy!