Pickled Chili Peppers
Pickled chili peppers are a fiery and flavorful addition to many cuisines around the world. Their tangy, spicy bite makes them a perfect topping for tacos, sandwiches, and stir-fries. The pickling process enhances their natural heat while balancing it with vinegar and aromatics. Whether you like them mild or extra hot, pickled chili peppers bring a bold kick to any dish. A pro tip: If you want a milder flavor, remove the seeds before pickling!
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Ingredients for this recipe
Servings: 6
300
g
Fresh chili peppers (red or green)
250
ml
White vinegar
250
ml
Water
20
g
Salt
30
g
Sugar
3
cloves
Garlic
5
g
Black peppercorns
2
Bay leaves
5
g
Coriander seeds
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Preparation Steps
1
Thoroughly wash the chili peppers and slice them into rings, or leave them whole for a more intense heat.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer over medium heat, stirring until the sugar and salt have dissolved.
3
Pack the chili peppers into a clean glass jar, layering them with the garlic cloves, black peppercorns, bay leaves, and coriander seeds.
4
Pour the hot brine over the chili peppers, ensuring they are completely submerged.
5
Allow the mixture to cool to room temperature, then seal the jar and refrigerate for at least 24 hours before serving.
6
The pickled chili peppers will develop a richer flavor over time and can be stored in the refrigerator for up to one month.
