In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are fully dissolved.
This quick-pickle method captures the crunch and heat of fresh chilies in a balanced brine of vinegar, sugar, and salt. Unlike fermented peppers, these are ready to eat in just a few hours and will keep their snappy texture for weeks in the fridge. Ingredients
Let the jar sit at room temperature until cool. Fasten the lid and refrigerate. Simple Pickled Chilli Peppers
2 cloves smashed garlic, 1 teaspoon peppercorns, or a bay leaf. Instructions
Spice up your pantry with these simple pickled chili peppers In a small saucepan, combine the vinegar, water,
The flavors will develop beautifully after , and the peppers will stay crisp and delicious for up to two months in the refrigerator.
Do you have a you're planning to use for this recipe? Unlike fermented peppers, these are ready to eat
, a vibrant and tangy condiment that adds a bright kick to everything from tacos to avocado toast. Simple Pickled Chili Peppers