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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.