This Quick Pickled Cherry Peppers Recipe is the perfect way to add a burst of flavor and spice to any dish. With minimal effort, you’ll have a tangy and spicy condiment that’s ready in just 24 hours! Whether you’re a fan of pickles or just looking for a fresh way to use up peppers, this recipe is a must-try!
Quick Pickled Cherry Peppers Recipe
Description
Looking for a way to add some zing to your meals? This Quick Pickled Cherry Peppers recipe is your answer! With just a few ingredients and minimal prep time, you can create a tangy, spicy addition to sandwiches, salads, pizzas, or charcuterie boards. The peppers are bright, crunchy, and have a perfect balance of heat and tanginess. Whether you're a spice lover or just want to elevate your dishes, these pickled cherry peppers will become your new go-to condiment.
For the Pickling Brine
For the Pickled Peppers
Instructions
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Prepare the Peppers
Wash and dry the cherry peppers. Cut off the tops and remove the seeds if you prefer less heat. For more heat, leave the seeds inside.
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Make the Pickling Brine
In a saucepan, combine the vinegar, water, sugar, salt, garlic, black peppercorns, mustard seeds, and bay leaf. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar and salt. Once everything is dissolved, remove the brine from heat and let it cool for about 5-10 minutes.
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Pack the Peppers
Place the prepared cherry peppers into a clean, heatproof jar. If you’re using thyme, add a sprig or two to the jar as well.
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Pour the Brine
Once the brine has cooled slightly, pour it over the peppers in the jar, ensuring they are completely submerged. Leave about 1/2 inch of space at the top of the jar.
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Seal and Rest
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Seal the jar tightly with a lid and place it in the refrigerator. Let the peppers pickle for at least 24 hours before eating, though the flavor will deepen if left for a few days. The peppers will stay fresh for up to 2-3 weeks in the fridge.
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Serve:
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After 24 hours, your quick pickled cherry peppers are ready to enjoy! They’re perfect as a topping for sandwiches, burgers, or as part of a charcuterie board.
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