Perfect Pickled Peppers
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How do you make pickled peppers? Discover the best and easiest recipe for pickled peppers along with all the best tips and tricks. Read more on Fine Dining Lovers.
26 May, 2022
serves for
4
ingredients
Jalapeños
500 g
Red Pepper
1
Apple Cider Vinegar
1 cup (or white wine vinegar)
Spring Water
1 cup
Caster sugar
2 tablespoons
Garlic
2 cloves
Salt
1 teaspoon
Pickled peppers are among the most interesting and tasty appetisers to be offered at an aperitif. Their sour flavour makes them the perfect accompaniment to cold cuts and cheeses, or dishes with a strong fat or creamy component. They're also ideal for a vegan aperitif.
To prepare pickled peppers, choose large sweet jalapeños, as the excessive spiciness of classic peppers could make them inedible. Also, it's a good idea to wear latex gloves to avoid chilli burns on your hands.
Here's how to make pickled peppers in a few simple steps.
Step 01
To prepare the peppers in brine, carefully remove the stalks and the internal filaments connected to them in the jalapeños. It's here that the spicy components of the chilli are hidden (and not in the seeds as many claim). Once this part has been eliminated, thinly slice the body of the chilli.
Step 02
Now switch to the sweet pepper, which gives the flavor. Remove the petiole or stalk, the internal filaments and seeds, and slice the pepper into very small cubes.
Step 03
At this point prepare the brine. Put the vinegar, water, sugar and salt in a pan. Bring to a boil, stirring occasionally to dissolve the sugar.
Step 04
Arrange the chillies, pepper cubes and crushed garlic cloves in sterilised glass jars.
Step 05
Fill the jars with the brine and squeeze lightly so that any air bubbles disappear. Let the jars cool and then seal them tightly.
Top tip
Keep the jars in the refrigerator if you want to eat them within a few days. Otherwise place them in the pantry and let them rest in a cool place for a month. This will give you the best pickled peppers of your life.
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Claudia Concas
Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav