Name: Pickled Peppers
Cook time: 15 minutes
Total time: 15 minutes
Yield: Makes 1 quart
Ingredients: 4 cups assorted chiles (such as serrano, jalapeño, and Thai); 1 1/2 cups distilled white vinegar; 3 garlic cloves; 2 tablespoons black peppercorns; 2 tablespoons kosher salt; 2 tablespoons sugar; 2 tablespoons coriander seeds

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Pickled PeppersJonny Valiant

Recipe information

Total Time
15 minutes
Yield
Makes 1 quart

Ingredients

4 cups assorted chiles (such as serrano, jalapeño, and Thai)

1 1/2 cups distilled white vinegar

3 garlic cloves

2 tablespoons black peppercorns

2 tablespoons kosher salt

2 tablespoons sugar

2 tablespoons coriander seeds

Preparation

Step 1
Cut large chiles into 1/4 inch rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-quart jar.
Step 2
Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.

Nutrition Per Serving

4 calories

0 grams fat

1 gram carbohydrate

#### Nutritional analysis provided by Bon Appétit

TagsPickle Condiment Chile Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Quick Make Ahead Pickle & Preserve Bon Appétit

Recipe notes

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