Pickled Peppers

Sweet green pasilla peppers in a spicy garlic pickle brine.

The pasilla pepper plants I started this spring are loaded with peppers. Too loaded actually! There are so many that they aren’t growing to full size. I decided to harvest and pickle half the peppers so the plant can put its energy into the other half.

Pasillas are a milder pepper, and the green ones I harvested had no heat. I thought a brine with garlic and a little spice would be good for these peppers. Giving them a flavor similar to pepperoncini.

The brine for this recipe will be delicious for any mild green or yellow pepper. So, use whatever you have available!

Pickled Peppers

Course pickle, preserve
Total Time 30 minutes
Servings 2 quarts


  • 1 1/2 cups apple cider vinegar
  • 3 tbsp sugar
  • 3 cups water
  • 3 tbsp salt
  • 1 pound pasilla or mild green peppers
  • 4 clove garlic smashed
  • 1 tsp black peppercorn
  • 1/2 tsp chili flake


  • In a pot bring salt, sugar, water, and vinegar to a boil. Make sure the salt and sugar are completely dissolved.
  • Poke a small slit in the stem part of each pepper. Divide the garlic, peppercorns, chili flake, and peppers between two jars.
  • Pour the hot liquid over the peppers and allow to cool before refrigerating. Pickles will be ready in 5-7 days.

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