Are you looking for a vibrant and flavorful addition to your meals? Look no further than homemade pickled red peppers! These bright, tangy delights are surprisingly easy to make and offer a fantastic way to elevate your favorite dishes. Whether you're a seasoned cook or a kitchen novice, this recipe is perfect for adding a burst of deliciousness to your culinary repertoire. They're incredibly versatile, perfect as a snack, a condiment, or even a unique ingredient in salads and sandwiches. Get ready to experience the magic of pickled red peppers!
Ingredients:
- 1 pound red bell peppers
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 2 cloves garlic, smashed
Equipment:
- Large pot
- Jar(s) with lids (sterilized)
Instructions:
Step 1: Prepare the Peppers
Wash the red bell peppers thoroughly and remove the stems and seeds. Cut the peppers into desired sizes – thick slices, thin strips, or even small chunks work well.
Step 2: Create the Brine
In a large pot, combine the white vinegar, water, sugar, salt, mustard seeds, coriander seeds, red pepper flakes (if using), and smashed garlic cloves. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
Step 3: Pickle the Peppers
Carefully add the prepared red bell peppers to the boiling brine. Reduce the heat to a simmer, ensuring the peppers are fully submerged in the liquid. Simmer for 10-15 minutes, or until the peppers are tender-crisp. Don't overcook them, or they'll become mushy.
Step 4: Jar and Cool
Using tongs or a slotted spoon, carefully transfer the pickled peppers to the sterilized jars, leaving about 1/2 inch of headspace at the top. Pour the hot brine over the peppers, ensuring they are completely covered. Wipe the rims of the jars clean and seal tightly with the lids.
Step 5: Cool and Store
Allow the jars to cool completely at room temperature. You should hear a "pop" as the jars seal. Once cooled, store the pickled red peppers in a cool, dark place. They will keep for several weeks in the refrigerator, their flavor deepening over time.
Tips for Success:
- Sterilize your jars: This is crucial to prevent spoilage. Wash the jars and lids in hot, soapy water, then rinse thoroughly. You can further sterilize them by boiling them in water for 10 minutes.
- Don't overpack the jars: Leave enough headspace to allow for expansion during cooling.
- Adjust the spice level: Feel free to adjust the amount of red pepper flakes to your preference. For a milder flavor, omit them altogether.
- Experiment with other spices: Get creative! Add other spices like black peppercorns, dill seeds, or bay leaves for a unique flavor profile.
Variations:
- Pickled sweet peppers: Use other types of sweet peppers like yellow or orange bell peppers, or even a mix of colors, for a beautiful and flavorful variation.
- Spicy pickled peppers: Increase the amount of red pepper flakes or add a sliced jalapeño or serrano pepper to the brine for extra heat.
- Garlic lover's version: Add more garlic cloves for a stronger garlic flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the serving size and the amount of brine consumed. However, a typical serving of pickled red peppers is low in calories and fat, and a good source of Vitamin C.
This recipe provides a delicious and healthy addition to your meal planning. Enjoy these easy-to-make pickled red peppers as a healthy snack, a vibrant condiment, or a flavorful ingredient in countless dishes! They are perfect for adding a burst of fresh flavor to sandwiches, salads, tacos, or even as a side dish. Enjoy the process of homemade cooking and the satisfaction of creating delicious dishes from scratch!