If you love spicy food as much as I do, you'll want to put up a lot of these colorful hot peppers. That's easy to do because this is one of the simplest pickle recipes ever. Use pickled peppers anytime a recipe calls for a jalapeno or other hot pepper. And when you've finished up all the peppers, use the spicy vinegar that's left as hot sauce.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 pint
- 1 pint peppers
- 1 1/2 cups white wine vinegar
Slice off the stem ends of the peppers. If the peppers are small, put them into a glass pint jar whole. Larger peppers can be seeded and sliced into strips before putting them into the jar.
Cover the peppers with the vinegar. The peppers need to be completely covered by the vinegar. Secure the jar's lid and store in the refrigerator. Keeps forever, but quality starts to decline after one year.